Nigel Slater Stilton Puffs are made with puff pastry, Stilton cheese, parmesan, egg, and plain flour. This easy Stilton Puffs recipe creates a delicious appetizer that takes about 25 minutes to prepare and can serve up to 6 people.
Ingredients Needed:
- Plain flour (for dusting)
- 1 x 380g/13oz ready-made puff pastry sheet
- 300g/10½oz Stilton cheese
- 1 free-range egg (beaten)
- 100g/3½oz parmesan cheese (freshly grated)
How To Make Nigel Slater Stilton Puffs:
- Preheat the Oven: Preheat your oven to 200°C/400°F/Gas 6. Line a baking tray with parchment paper.
- Prepare the Pastry: Lightly dust a surface with plain flour. Roll out the puff pastry sheet to a size of 30cm/12in x 23 cm/9 in.
- Cut the Pastry: Cut the rolled-out pastry into four strips lengthways, then cut six strips across, creating 24 small pastry rectangles.
- Prepare the Filling: In a bowl, crumble the Stilton cheese and crush it with a fork until smooth.
- Fill the Pastry: Place a heaped teaspoon of Stilton onto the center left of each pastry rectangle. Brush the edges with a beaten egg to help seal the pastry.
- Seal the Puffs: Fold each pastry rectangle over the cheese filling and press the edges together, crimping them to seal tightly. Place each puff on the prepared baking tray.
- Egg Wash and Parmesan: Brush the top of each puff with beaten egg, then sprinkle freshly grated parmesan cheese over the tops.
- Bake: Make a small hole on top of each puff using the tip of a sharp knife. Bake in the preheated oven for 10-15 minutes or until golden brown and crispy.
- Serve: Allow the puffs to cool slightly before serving. Enjoy warm!
Recipe Tips
- Chill the Pastry: Keep the puff pastry cold before using it. This helps the pastry rise properly in the oven and get a flaky texture.
- Crimp the Edges Well: Ensure the edges are sealed tightly to prevent the cheese from leaking during baking.
- Use Fresh Parmesan: Grating fresh parmesan gives the puffs a richer, more flavorful topping than pre-grated cheese.
- Don’t Overfill: Stick to a heaped teaspoon of Stilton per puff to avoid overfilling, which can make the puffs difficult to seal.
- Egg Wash Evenly: Brush the egg wash evenly to achieve a nice golden color and crispy finish on the outside.
How To Store & Reheat Leftovers
Storing in the Fridge: Store leftover puffs in an airtight container in the fridge for up to 2 days.
Freezing: You can freeze the puffs for up to 1 month. Let them thaw in the fridge before reheating.
Reheating: Reheat in a preheated oven at 180°C (350°F) for 5-10 minutes until heated through and crispy.
Nutrition Facts
- Calories: 310 kcal
- Protein: 11g
- Fat: 23g
- Carbohydrates: 15g
- Fiber: 1g
- Sodium: 600mg
Try More Nigel Slater Recipes:
Nigel Slater Stilton Puffs
Description
Nigel Slater Stilton Puffs are made with puff pastry, Stilton cheese, parmesan, egg, and plain flour. This easy Stilton Puffs recipe creates a delicious appetizer that takes about 25 minutes to prepare and can serve up to 6 people.
Ingredients
Instructions
- Preheat the Oven: Preheat your oven to 200°C/400°F/Gas 6. Line a baking tray with parchment paper.
- Prepare the Pastry: Lightly dust a surface with plain flour. Roll out the puff pastry sheet to a size of 30cm/12in x 23 cm/9 in.
- Cut the Pastry: Cut the rolled-out pastry into four strips lengthways, then cut six strips across, creating 24 small pastry rectangles.
- Prepare the Filling: In a bowl, crumble the Stilton cheese and crush it with a fork until smooth.
- Fill the Pastry: Place a heaped teaspoon of Stilton onto the center left of each pastry rectangle. Brush the edges with a beaten egg to help seal the pastry.
- Seal the Puffs: Fold each pastry rectangle over the cheese filling and press the edges together, crimping them to seal tightly. Place each puff on the prepared baking tray.
- Egg Wash and Parmesan: Brush the top of each puff with beaten egg, then sprinkle freshly grated parmesan cheese over the tops.
- Bake: Make a small hole on top of each puff using the tip of a sharp knife. Bake in the preheated oven for 10-15 minutes or until golden brown and crispy.
- Serve: Allow the puffs to cool slightly before serving. Enjoy warm!
Notes
- Chill the Pastry: Keep the puff pastry cold before using it. This helps the pastry rise properly in the oven and get a flaky texture.
- Crimp the Edges Well: Ensure the edges are sealed tightly to prevent the cheese from leaking during baking.
- Use Fresh Parmesan: Grating fresh parmesan gives the puffs a richer, more flavorful topping than pre-grated cheese.
- Don’t Overfill: Stick to a heaped teaspoon of Stilton per puff to avoid overfilling, which can make the puffs difficult to seal.
- Egg Wash Evenly: Brush the egg wash evenly to achieve a nice golden color and crispy finish on the outside.
Nigel Slater Stilton Puffs