Cheese is delicious, and pastry makes everything better. I don’t need to convince you of this. So without further ado, recipe time!
Goats Cheese Pastries
Time: 10 minutes prep, 20 minutes cooking
Yield: nibbles for 10 as part of a spread
4 sheets puff pastry (store bought, or knock yourself out and make your own)
150 gms goats cheese
50 gms parmesan (grated)
50 gms cheddar (grated)
4 teaspoons of honey
2 tbsp chives (chopped in short lengths)
1 tbsp thyme (finely chopped, woody stalks removed)
1/4 tsp paprika
1/4 tsp garlic powder
salt and pepper
Line two baking trays with baking paper. Preheat oven to 220C.
Prepping the pastry
Lay your four squares of pastry out on the bench while you prep the filling. Spread 1 tsp of honey onto each sheet, spread to the edge.
In a small bowl, break the goats cheese up into smaller chunks, add parmesan and cheddar and pop in the microwave for 10 – 20 seconds.
Remove from microwave and add paprika, garlic, salt and pepper, chives and thyme. Mix really well, making sure the herbs are evenly through the mixture.
Divide the cheese mixture between two of the sheets of pastry. Spread out to 1 cm before the edge.
Take each of the two sheets of pastry with only honey on them, and place one on top of each cheese covered sheet. Push down firmly and evenly to make a kind of pastry sandwich. Pop in the fridge for 10 minutes or so if you have time.
In a small bowl (I used the cheese mixture bowl, and I didn’t even wash it out – REBEL), whisk the egg with a little salt and pepper until the yolk and white are all combined.
Using one of the pastry “sandwiches”, take a sharp knife and cut long strips about 1 cm wide. hold firmly at the top and bottom of the strip and twist, being careful to keep the mixture between the sheets of pastry as you twist.
Lay twisted pastry onto baking sheet pressing each end down onto the tray slightly (to stop them from untwisting). Leave at least 1 cm between each stick and using a pastry brush, cover with egg wash. Repeat until the tray is full, bake in 220C oven for 15 – 20 minutes, keeping an eye on them. When they are golden brown and crisp, remove from the oven to a wire rack to cool.
With the other pastry sandwich, cover the top with egg wash using your pastry brush. Starting with the side closest to you, roll away from yourself, gently keeping the roll quite tight. press the end down firmly. Place roll in fridge for 15 minutes to firm up if you have time, or live life on the edge and cut it into 1 cm thick slices and lay flat on the other baking tray. Leave about 2 cms between each round to allow for puffing. Repeat until the tray is full, bake in 220C oven for 15 – 20 minutes, keeping an eye on them. When they are golden brown and crisp, remove from the oven to a wire rack to cool.