Post by Maria on Mar 23, 2002 23:44:19 GMT
For those in other lands who may not know, cheese staws are made of rich cheese pastry and are cut into long 'fingers', hence the name 'straws'.
I get a little tired of cheese pastry recipes where they tell you to put in a puny 50g of cheese, so have to struggle to taste it, so this is how I make them:
100g flour
pinch salt
pinch cayenne pepper
level teaspoon of English mustard powder
50g butter
100g strong cheddar cheese
1 egg yolk, beaten with a tiny amount of water (say a teaspoon)
Sift the flour and add the salt, cayenne pepper and mustard powder. Rub in the butter. (It's best if the butter is not too soft, but still quite hard and cold).
Grate the cheese, not too finely as the course bits make delicious 'bubbles' of cheese in the cooked straws. (By the way, don't be tempted to use ready-grated cheese. It just doesn't have the same flavour).
Then add the egg yolk carefully to the mixture and carefully draw it all together, using your hands. It's very delicate at this stage and you might need to add more water or flour, if it gets too dry or wet. Work on the mixture in this way till it forms a smooth dough-like consistency.
Now put it in a greased polythene bag (like a freezer bag) and chill in the fridge for at least 30 minutes.
Roll out the dough on a floured surface. The thickness depends on your preference. I like them thin and crispy, but you can make them a little thicker if you prefer. The dough can still be difficult to work with as it is crumbly.
Cut the pastry into strips of about 4 inches long and half inch wide. place on a greased tray and bake them in a pre-heated oven at 200 centigrade/gas mark 6. They take about 10 or so minutes, depending on your oven and how brown you like them.
Let them cool a bit and then tuck in!! They are delightful when they are still warm, but will keep for a few days in an airtight container and remain just as good. I love these, they melt in the mouth and they are great to serve with drinks. Do beware though, as they go directly onto the hips!
If you decide to try them, I hope you enjoy! Let me know!
Maria
Maria
I get a little tired of cheese pastry recipes where they tell you to put in a puny 50g of cheese, so have to struggle to taste it, so this is how I make them:
100g flour
pinch salt
pinch cayenne pepper
level teaspoon of English mustard powder
50g butter
100g strong cheddar cheese
1 egg yolk, beaten with a tiny amount of water (say a teaspoon)
Sift the flour and add the salt, cayenne pepper and mustard powder. Rub in the butter. (It's best if the butter is not too soft, but still quite hard and cold).
Grate the cheese, not too finely as the course bits make delicious 'bubbles' of cheese in the cooked straws. (By the way, don't be tempted to use ready-grated cheese. It just doesn't have the same flavour).
Then add the egg yolk carefully to the mixture and carefully draw it all together, using your hands. It's very delicate at this stage and you might need to add more water or flour, if it gets too dry or wet. Work on the mixture in this way till it forms a smooth dough-like consistency.
Now put it in a greased polythene bag (like a freezer bag) and chill in the fridge for at least 30 minutes.
Roll out the dough on a floured surface. The thickness depends on your preference. I like them thin and crispy, but you can make them a little thicker if you prefer. The dough can still be difficult to work with as it is crumbly.
Cut the pastry into strips of about 4 inches long and half inch wide. place on a greased tray and bake them in a pre-heated oven at 200 centigrade/gas mark 6. They take about 10 or so minutes, depending on your oven and how brown you like them.
Let them cool a bit and then tuck in!! They are delightful when they are still warm, but will keep for a few days in an airtight container and remain just as good. I love these, they melt in the mouth and they are great to serve with drinks. Do beware though, as they go directly onto the hips!
If you decide to try them, I hope you enjoy! Let me know!
Maria
Maria