6 ounces plain flour
4 ounces butter
1 1/2 ounces ground almonds
3 ounces Cheddar cheese, shredded (For a slightly smoky twist use our Whiskey Cheddar)
salt and pepper
1/2 teaspoon paprika
1 egg yolk
1 tablespoon water
1 egg lightly beaten
1 teaspoon arrowroot
1 egg, separated
1 teaspoon paprika
salt and pepper
5 ounces whole milk, warmed
1 1/2 ounces Cheddar cheese
Sift the flour into a bowl.
Cut the butter into flour with a palette
knife and, as soon as the pieces are well coated with flour, rub
in with your fingertips until the mixture resembles breadcrumbs.
Mix in the almonds, cheese and seasonings.
Beat the egg
yolk, adding half the water.
Pour into the bowl and mix to a
dough, adding the remaining water if necessary.
Lightly flour the
dough, wrap it in greaseproof paper and chill it in the refrigerator
for 15 minutes.
Set the oven at 375F
Roll out the dough to 1/4 inch thick and stamp out rounds with
pastry cutter; brush half the rounds with beaten egg.
rounds on a baking sheet lined with greaseproof paper and bake
in the pre-set oven for about 10 minutes or until golden brown.
Meanwhile prepare the filing.
Put the arrowroot, egg yolk,
paprika, salt and pepper into a pan, mix and add the milk and
When blended place the pan over moderate
heat and bring to a boil, stirring; draw aside.
Whip the egg white
to a firm snow and fold into the sauce.
Return to heat and cook
for a minute or two, stirring slowly.
Place a teaspoon of filing on the unbrushed pastry rounds and
sandwich with brushed ones, keeping the brushed sides out, on