I came up with this recipe one night – quite literally! When I should have been drawing zzzs, I was rolling pastry and then tucking into these in the midnight hours. Whatever time of day you find yourself making these I hope you enjoy them as much as I did.
Cheese & Chive Squares
- 250g rough puff or puff pastry
- 75g mature cheddar, grated
- 5g fresh chives, finely chopped
- eggwash, to seal and glaze
On a floured surface, roll the pastry into a 2mm thick rectangle. Sprinkle the grated cheese over one half followed by the chopped chives. Fold the uncovered half of pastry over the cheese and chive filling, then roll the filled pastry to 3mm thick.
Brush the pastry with the egg wash, then prick all over with a fork. Cut the pastry into 5x5cm squares and carefully transfer to two baking trays lined with non-stick baking paper. Chill the squares before baking, in this time preheat the oven to 200°C (190°C fan)/400°F/gas mark 6.
Bake the squares in the preheated oven for 15-20 minutes, until risen and golden. Leave to cool for a few minutes on the baking trays before serving warm or cold.