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Cheese Pastry

Enough to line one Quiche dish or to make cheese straws. This delicious pastry has many uses and it can be made successfully in a food processor.
Cheese Pastry
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You Will Need:

Main Dish
  • 1 cup (120 g) flour
  • ½ t (2,5 ml) Ina Paarman's Chilli & Garlic Seasoning
  • ½ cup (125 g) cold butter, cut into cubes
  • 1 cup (250 ml) grated mature Cheddar cheese
  • 1 egg yolk (reserve white)
  • 3½ T (52,5 ml) cold water, enough for a pliable dough
Main Dish
  • 1 cup (120 g) flour
  • ½ t (2,5 ml) Ina Paarman's Chilli & Garlic Seasoning
  • ½ cup (125 g) cold butter, cut into cubes
  • 1 cup (250 ml) grated mature Cheddar cheese
  • 1 egg yolk (reserve white)
  • 3½ T (52,5 ml) cold water, enough for a pliable dough

Method:

Sift the dry ingredients twice. Cut in the butter, not too finely, the lumps must be the size of small peas, use a food processor or pastry cutter. Toss in the cheese. Use the egg yolk and cold water to mix into a firm but pliable dough. Knead dough lightly shape into a flat disk and rest for 30 minutes, wrapped in cling film.

Roll out pastry, about 2 - 3 mm thick. Cut it into 1 cm wide strips. Recut into 8 cm lengths.

Twist the strips to form corkscrew shapes to make cheese straws. Lay the cheese straws out on a baking sheet lined with baking paper.

Adjust the oven shelf to the middle position and preheat oven to 200 °C. Bake cheese straws for ± 10 minutes.

Cheese Pastry

Enough to line one Quiche dish or to make cheese straws. This delicious pastry has many uses and it can be made successfully in a food processor.
Cheese Pastry

You Will Need:

Main Dish
  • 1 cup (120 g) flour
  • ½ t (2,5 ml) Ina Paarman's Chilli & Garlic Seasoning
  • ½ cup (125 g) cold butter, cut into cubes
  • 1 cup (250 ml) grated mature Cheddar cheese
  • 1 egg yolk (reserve white)
  • 3½ T (52,5 ml) cold water, enough for a pliable dough

Method:

Sift the dry ingredients twice. Cut in the butter, not too finely, the lumps must be the size of small peas, use a food processor or pastry cutter. Toss in the cheese. Use the egg yolk and cold water to mix into a firm but pliable dough. Knead dough lightly shape into a flat disk and rest for 30 minutes, wrapped in cling film.

Roll out pastry, about 2 - 3 mm thick. Cut it into 1 cm wide strips. Recut into 8 cm lengths.

Twist the strips to form corkscrew shapes to make cheese straws. Lay the cheese straws out on a baking sheet lined with baking paper.

Adjust the oven shelf to the middle position and preheat oven to 200 °C. Bake cheese straws for ± 10 minutes.

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