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Herby cheese puffs recipe

Herby cheese puffs recipe

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These clever festive canapés combine all the flavours of a cheeseboard into one bite as tangy goat's cheese joins Parmesan, with a touch of fresh thyme. Serve with onion chutney on the side for spooning. See method

  • Makes 25
  • 20 mins to prepare and 45 mins to cook, 15 mins to cool
  • 46 calories / serving


  • 40g butter
  • 90g plain flour
  • 2 large eggs, beaten
  • 80g goat’s cheese, finely crumbled
  • 1 tbsp chopped fresh thyme
  • 30g Parmesan, finely grated
  • onion chutney, for serving
You can use a hard cheese, like Cheddar or Stilton, instead of the goat's cheese. Just gently mash before use.

Each serving contains

  • Energy

  • Fat

    3g 4%
  • Saturates

    2g 9%
  • Sugars

    0g 0%
  • Salt

    0.1g 1%

of the reference intake
Carbohydrate 2.8g Protein 2g Fibre 0.2g


  1. Line 2 large baking sheets with nonstick baking paper. Place the butter in a pan with 130ml water and bring to the boil. Allow to bubble until the butter has melted. Reduce the heat and add the flour to the pan. Stir for 2-3 mins until you have a smooth, very thick paste. Remove from the heat and allow to cool for 15 mins.

  2. Preheat the oven to gas 7, 220°C, fan 200°C. Place a baking tray with 100ml water in the bottom of the oven – this will create steam and help the puffs rise. Using a stand mixer or hand whisk beat in the eggs a little at a time, until the mixture is smooth and glossy. Stir in the thyme and goat’s cheese.

  3. Using a piping bag with a plain 1cm nozzle, pipe the mixture into small balls in lines onto the baking trays. Gently brush a little water over the top of each ball, and sprinkle over a little Parmesan. Carefully place them in the oven and bake for 25-30 mins until golden brown. Transfer to a wire rack to cool. Pile onto a serving dish and serve with the onion chutney on the side for spooning.

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