Tuesday, 3 February 2015


Cathy Niemand Bezuidenhoudt
(18 Pop-Itz)

1 Roll Frozen Shortcrust Pastry, defrosted
375g Cream Cheese, plain, softened
1 Extra-Large Egg
1/2 t Salt
1/4 t Black Pepper
1 t Oregano
1/2 t Paprika + extra to sprinkle
1/2 cup Cheddar Cheese, grated
1/2 cup Mozzarella Cheese, grated
Extra's for the "Chutney & Cheese" flavored:
1 1/2 TB Chutney
1/4 cup Cheddar Cheese, grated
Extra's for the "Spring Onion & Ham" flavored:
3 TB Spring Onions, chopped
3 TB Deli Ham, chopped

1.) Pre-heat the oven to 180 deg C (350 deg F) - spray 2 x 12 hole muffin pans with cooking oil.
2.) Unroll the Shortcrust pastry and use a 5cm {2 inch} diameter cookie cutter to cut out 18 round pastry pieces - roll a little thinner and bigger - press into the muffin holes.
3.) Combine the Cream Cheese, Egg, Salt, Pepper, Oregano, Paprika and both Cheeses - use an electric mixer on medium.
4.) Divide the mixture into two bowls - add the ingredients for each flavor to each of the two bowls and mix to combine well.
5.) Fill each pastry round 3/4 of the way {these will puff during baking and then settle again on cooling}, half with the one flavor and the other half with the second flavor.
6.) Sprinkle with extra Paprika and bake 20 - 25 minutes or until puffed and golden.
7.) Remove from the oven - let cool and settle for 10 minutes - transfer to a cooling rack.

Best served warm.

ps: You can also only make one flavor - choose your flavor and double up on the Extra's ingredients.

Bron: With a Blast

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