Feta Cheese Puffs is a modern British recipe for a classic party snack of puff pastry filled with small mounds of mashed Feta cheese that are shaped into raviolis before baking. The full recipe is presented here and I hope you enjoy this classic British version of: Feta Cheese Puffs.
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Feta Cheese Puffs: A British recipe for a party snack of puff pastry filled with small mounds of mashed Feta cheese that are shaped into raviolis before baking.
On a lightly-floured work surface, roll the pastry out into a rectangle about 35 x 25cm in size (it should be about 3mm thick).
Trim the edges with a pizza wheel or very sharp knife then cut lengthways into six 4cm wide strips. Set these on a baking tray, cover with clingfilm (plastic wrap) and chill in the refrigerator for 10 minutes.
In the meantime, mix together the Feta cheese, cream, black pepper and 1 tbsp of the beaten egg in a food processor. Pulse until smooth then shape the mixture into 21 balls.
Take the first strip of pastry and brush the top with some of the beaten egg. Starting about 1.5cm from one end of the strip evenly space seven of the Feta cheese balls down the strip (leave a 1.5cm space at the other end). Take a second strip of pastry, brush it with beaten egg and scatter over 1/2 tsp of the thyme, then invert and set over the first strip.
Cut between the mounds to form squares and crimp the very edges with a fork. Arrange the pastries 3cm apart on a lightly-greased baking tray. Repeat with the remaining pastry and filling.
Once all the pastries have been made transfer to an oven pre-heated to 220°C and bake for about 12 minutes, or until nicely puffed up and golden brown.
