3 Cheese Dainties

This is the latest of my cheese and onion variations on a theme and perfect for a snack or part of a “picky bits” supper during the festive season and the last recipe in this Brown paper packages … Christmas Box series.

3 Cheese dainties

100g mature Cheddar, 75g Red Leicester

and 75g Gruyere, grated

1 large onion, finely chopped

drop of rapeseed oil

2 tbsp chopped flat leaf parsley

celery salt and black pepper

1tbsp of Dijon mustard

1 x 320g puff pastry sheet

1 egg, beaten

1 tbsp Nigella seeds

Pre-heat oven 180fan/200c/Gas 6

Use a medium sized saucepan, heat the oil and then add the onion and sweat on a low heat for 5 minutes until softened. This element can be prepped ahead, cooled, boxed and fridged until required.

Unroll your pastry sheet on a board or work surface – don't remove the pastry from the paper liner – it's perfect for your baking sheet for cutting out, filling and then lifting on to your tray and baking. No mess! The sheet will give you 15 circles using an 8cms/3” cutter. You may need to re-roll the pastry for the final 3.

Add the cheeses, seasoning, mustard and parsley to the onion. Place a teaspoon of filling in the centre of each circle, edge half the circle with the beaten egg, then fold to create your dainty, use a dessert fork to edge the dainty then egg wash. Use two teaspoons to form the filling, it helps to keep it firm and easy to place. Make a mental note where you begin to egg wash, leave for a couple of minutes, then repeat. Place the tray of dainties in the fridge until required.

Sprinkle with Nigella seeds and then bake for 20 minutes – check after 15, until golden brown.

A word of warning … it's very difficult not to consume these when taken out of the oven – you might want to plan another batch!

If you want to make ahead, having double egg washed and fridged, you can then freeze them on the tray until frozen and then bag, ready for when required. At least that way you won't be able to eat them all!

Here's a photo or two …