Cheesy Diamond Bites

Makes 40-45 bites

Free from Soya, Nuts
Organic, Without crystal sugar

Ingredients

Change Quantities:
  • FLAKY PASTRY
  • 100g butter, chilled
  • 200g Doves Farm Organic White Spelt Flour
  • 1 tbsp grain mustard
  • 6 tbsp cold water
  • flour
  • TOPPING
  • 1 egg
  • 150g cheddar, grated
  • 20g pumpkin seeds
  • 1 tbsp parsley, chopped
  • 1 tsp celery salt
  • ½ tsp ground pepper

Flaky pastry

  1. Cut the butter into 5mm/¼” cubes, spread them out on a plate and chill in a fridge until firm.
  2. Measure the flour into a mixing bowl, add a quarter of the chilled cubes and return the rest of the butter to the fridge.
  3. Using a fork or pastry cutter mix the butter into the flour until it is the size of peppercorns.
  4. Add the mustard and enough of the water to bring together a dough.
  5. Lightly flour the work surface and roll the dough into a 20x25cm/8x10” rectangle.
  6. Dot half the reserved butter cubes over the centre of the rectangle.
  7. Fold the left side of pastry over the butter and press around the edges to fully enclose it.
  8. Gently flatten the butter pocket with the palm of your hand and dot the remaining chilled butter cubes over the top.
  9. Fold the right side of the pastry over the butter, press around the edges and again flatten the surface with the palm of your hand, making sure all the butter is enclosed.
  10. Dust the work surface with flour and carefully roll out dough into a 20x25cm/8x10” rectangle making sure the butter remains enclosed.
  11. Fold the left hand side of the pastry onto the middle and the right hand side on top of that.
  12. Cover the pastry and chill if for at least an hour or until required.

Topping

  1. Remove the pastry from the fridge and let it stand for ten minutes to come back to room temperature.
  2. Line a large oven tray with parchment and pre-heat the oven.
  3. Break the egg into a mixing bowl and beat well.
  4. Grate the cheese into the bowl, add the pumpkin seeds, chopped parsley, celery salt and pepper and stir to combine.
  5. Dust the work surface with a little flour and roll the dough into a rectangle the thickness of a pound coin.
  6. Spread the prepared cheese mixture over the pastry.
  7. Slice the dough into diamond shapes and transfer them to the prepared baking tray.
  8. Bake for 20/25 minutes.
  9. Transfer the diamonds to a wire rack to cool.
  10. Store the cold bites in an airtight tin.
  11. Warm gently before serving or simply serve cold.

Equipment

1lt/2pt pudding basin, parchment and tin foil to cover dish.

Temperature

220˚C, Fan 200˚C, 425˚F, Gas 7

Cooking time

20-25 minutes

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Ingredients

Change Quantities:
  • FLAKY PASTRY
  • 100g butter, chilled
  • 200g Doves Farm Organic White Spelt Flour
  • 1 tbsp grain mustard
  • 6 tbsp cold water
  • flour
  • TOPPING
  • 1 egg
  • 150g cheddar, grated
  • 20g pumpkin seeds
  • 1 tbsp parsley, chopped
  • 1 tsp celery salt
  • ½ tsp ground pepper

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