It was our online Cookbook Club time again, and the book was The Italian Home Cook by Sylvia Colloca, Italian-Australian actress, opera singer and cook. I chose to make Cheese Bites, because ... pastry and cheese - of course, who would say no? I serendipitously had a packet of pastry (comes already cut into ten small pieces) in the freezer which was perfect for this recipe. I did end up having to use an extra sheet of pastry as this made a lot of filling.
Speaking of cookbook club, we were away for the last IRL session, so I told the lovely ladies at our local bookshop that I wouldn't be there, and they cancelled that one! Mmm, must be more indispensable than I thought - tee hee hee, just kidding. But also speaking of bookshops, the most wonderful and delightful Fiona Stager of Avid Reader Books in West End has been awarded an OAM - Medal of the Order of Australia. Everyone is so thrilled for her; she really is the literary matriarch of West End!
cheesy, and 'shroomy |
Makes 8 (or 9):
ingredients:
1 Tbs EV olive oil
90g./3 big oz mushrooms, chopped into small chunks
For the Besciamella/béchamel filling:
3 Tbs butter see Notes
3 Tbs plain (all-purpose) flour
250 mL/1 cup milk
35g./1 biiiig oz of parmesan, grated
100g./3.5 oz cheddar cheese, grated see Notes
dried herbs - chives and parsley for me - maybe 1 tsp of each
pinch of ground nutmeg
sea salt and black pepper, to taste
6-8 capers, chopped (optional)
For the pastry cases:
400g./14 oz butter puff pastry, thawed
1 egg
2 Tbs milk
Method:
First, heat up the olive oil and fry the mushrooms gently in a small frypan for a few minutes till soft, then put aside to cool down
Now make the sauce by melting the butter with the flour (yes, WITH the flour) in a small saucepan, medium heat, and stir the while till it becomes thick - like wet sand says Silvia!
Start pouring in the milk, and whisk like mad till all the milk is in
Grab a wooden spoon at this juncture, turn the hob to low, and stir for a few minutes till the sauce thickens, and the flour cooks out
Take it off the hob, add the cheeses, stir them in gently, then add the herbs, nutmeg, salt, pepper, capers and mushies - and let the mixture cool off, while you -
Grab a couple of large baking trays and slap on some baking paper
Cut the pastry sheets into squares or circles (Silvia says 16 discs X 6cm/2.4 in) and place half of them on a tray, spoon on one heaped Tbs of the filling, place another disc on top, and press all around with a fork to seal see Notes
Keep on till all the pastries are done, then give 'em an eggwash with the egg and milk beaten together
Whack the tray(s) of cheese bites into the fridge while the oven heats to 200C/390F
Bake for 20-25 minutes, till golden - best warm or at room temp.
Notes:
3 Tbs = 60 grams of butter - (we have bigger tablespoons) and = 45 grams of flour
Silvia says to use provolone but I couldn't find any so I used vintage cheddar instead
She uses pancetta rather than mushrooms but feel free to use whatever you please as per her suggestions - ham, anchovies, tomato etc.
I had ten small, square pieces of pastry in the freezer (that's how the packet came) which made 5 round pastries (after I trimmed them into discs); I then used another rectangular sheet cut in half lengthwise to make 2 long rolls, which I then cut in half so I ended up with 5 discs and 4 rolls - make sense? :=)
grate your cheeses |
mix the butter and flour together - yep, all at once |
stir in the flour and cheeses |
in go the seasonings, and herbs |
mushrooms in |
trimmed into discs and ready for fillings |
and I made 2 long rolls also, which I halved after baking |
eggwashed and ready for baking |
baked for 20-25 mins. at 200C |
baked and halved |
let's hoe in |
c. Sherry Mackay |
These look and sound delicious! I will have to give them a try.
ReplyDeleteyes that's a good idea Lori :=)
DeleteOh cheese! I can't resist good cheese. This looks wonderful!
ReplyDeletethanks Jeanie. And you can change them up easily too.
DeletePastry and cheese (and also mushrooms) - that's a definite "YES"! :) These pastries look and sound delicious!
ReplyDeletethanks Ben. They are tasty.
DeletePastry and cheese (and also mushrooms) - that's a definite "YES"! :) These pastries look and sound delicious!
ReplyDeleteThanks again.
DeletePastry and cheese are definitely a winning combination, and your description of these delicious treats had my mouth watering.
ReplyDeletethat's great Raymund. thanks.
DeleteWe had small pastries filled with cheese when we were in Puglia. These would take me right back there.
ReplyDeletefrom Tandy I Lavender and Lime https://tandysinclair.com
excellent tandy.
DeleteThe combo of pastry and cheese is just so addictive! These would disappear at no time if I baked them.
ReplyDeletethanks angie.
DeleteThese are right up my eat street - with cheese and puff pastry you can't go wrong!
ReplyDeletevery true Sammie.
DeleteMy mouth is watering Sherry! Oh my, I think these would be lovely for breakfast. I am saving this one. I have most of the ingredients already. How did they taste left over? Could you reheat them?
ReplyDeletethanks Liz. yep good for any time of day. We ate them all but i bet they are good the next day.
DeleteThese look mouth-wateringly good!
ReplyDeletethank you Marie.
DeleteLooks like a little work but so worth it. Looks so delicious.
ReplyDeletethanks Judee. they are good.
DeleteWhat's not to love about a pastry and cheese combination? These pastries look delicious and I bet they taste amazing!
ReplyDeleteThis comment has been removed by the author.
DeleteYou are so right Neil :=)
DeleteLove cheese and pastry but I am not a mushroom fan - would need to find a substitute. Looks delicious though :)
ReplyDeleteyes mushies can be a bit controversial. Just use pancetta as Silvia suggests.
DeleteYour cheese bites look and sound great. Served with a green salad and a glass of white wine would make a nice dinner. Karen (Back Road Journal)
ReplyDeletethanks karen.
DeleteWonderful comfort food!
ReplyDeletedefinitely :)
DeleteVery nice! Delicious. They remind me of a savory hand pie. I think cheese should be its own food group (laugh).
ReplyDeleteVelva
yep just like a small pie really.
DeleteI love hand pies of all varieties. These look amazing.
ReplyDeletethanks Lori.
DeleteMmmm this looks exquisite! I love that filling. Thank goodness for puff pastry dough!
ReplyDeleteyes indeed. Who'd make their own? :=)
DeleteThese look delicious! I have half-a-mind to make these today!
ReplyDeleteOh yes you should Deb :)
DeleteSherry, "because ... pastry and cheese"—definitely! This looks soooo good. Definitely going on my to-do list!
ReplyDeleteexcellent Jean :)
DeleteLove the ingredients - I am planning to make cheese balls by Nick Digiovanni where the mixture is placed in mini muffin tins - a Brazillian steakhouse favorite of his :)
ReplyDeletethat sounds good.
DeleteOkay - puff pastry and cheese? Yes, please! When I saw the title of the post I expected something completely different - these far exceeded my expectations! I somehow imagine these as great outdoor picnic food...
ReplyDeleteoh i wonder what you were expecting?:) I think these are best eaten straight out of the oven!
Delete