Cheese melts

April 27, 2012

Perfect little puffs that melt on the tongue, a thrifty party nibble!

I love food and i love entertaining but it can a get a bit pricey creating delicious things every time we have people round. So I like to try and use up all the bits and bobs in the fridge, especially on a Friday to get ready for a new week of fresh food and new recipes. This recipes makes use of a little of the pasty i had left over from my St George's day pie and the cheese from my Sunday roast cheese baked leeks.


Puff pastry, homemade or shop bought it doesn't matter! I'm using the left over form my pie recipe which is about a quarter of what the recipe here makes
Grated cheese, how much will depend on how much pastry you have but you'll need to have enough to cover the pastry once it's tolled out, I used 150g.

Turn on the oven to 180c.

Lay out a large piece of greaseproof paper and dust it generously with flour, place your pastry in the centre of the paper. Dust the top of the pastry well then lay another equally sized piece of greaseproof over the top and roll out the pastry with a rolling pin until it is just a few millimetres thick.

Peel back the top layer of greaseproof paper carefully so as not to rip the pastry, pat back any tears or holes so that there aren't any holes. Sprinkle over a generous amount of cheese and pat it gentle into the surface of the pastry.

Now, take the edge of the greaseproof paper closest to to and fold it over so that about 1cm of the pastry is folded up onto itself. Continue to roll the pastry up tightly, smoothing it with the aid of the greaseproof paper until you have a tightly roll sausage of pastry. The size of the finished melts will depend on how thick the sausage is, I made a very ling thin roll so that my cheesy melts would be very small but I would have a lot of them, if you would rather larger melts then make the sausage shorter and fatter. Roll this sausage in foil and place in the freezer.

Let the roll freeze for about 4 hours, take it out of the freezer 5 min before you want to cut it to allow it to softened a little but not so much that cutting it will squash it. Slice the sausage into rounds that are about half a centimetre thick. Lay the rounds on a tray lined with baking or greaseproof paper and bake in the oven for 10 mins until the rounds have puffed and the cheese is bubbling and golden.

Allow them to cool then serve up alongside drinks instead of the sad looking packet of crisps!

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