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How to Make Cheese Seftons - The Victorian Way
- Published on Jun 21, 2019
- Today Mrs Crocombe shows us how to make cheese seftons - delightful savoury treats designed for the end of a meal, for the dessert course, or even sometimes after it as an alternative option for those who prefer a savoury palate cleanser.
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200g Cheshire cheese (grated)
2 handfuls of flour
A pinch of cayenne pepper
For the puff pastry:
Begin by making a fairly stiff dough using water, flour and a pinch of salt.
Roll the dough on a cool surface into a rectangle, and divide it into thirds by marking it lightly with your fingers. Take slices of chilled butter, work them briefly between your fingers, and lay them in the middle third. The butter doesn't have to completely cover the pastry, but try not to leave any big gaps.
Brush away any extra flour to help the pastry stick. Book fold over the sides - first one, then the other - then give it a good roll with a rolling pin. Turn 90 degrees, roll again to form a rectangle, and repeat the process. Put in two more layers of butter - three if you'd like to - and then give it another book fold and roll without any additional butter. Leave to chill.
For the cheese mix, add the butter and a pinch of cayenne pepper to the Cheshire cheese and mix well.
Divide the pastry into thirds once more, and put the cheese mix in the middle before folding, rolling and turning as before. The key is to have lots of layers, with at least seven or eight turns. Once done, leave to chill.
Cut out desired shapes using cutters and place them on a well-buttered baking tray. Put in a very hot oven (approx. 220 degrees) for 10 - 15 mins. Keep an eye on them - they’re best when hot, but try not to let them burn and become too dark in colour.
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