Cheesy Feet

Great for kidsGreat for parties

These are best made and eaten the same day, but equally freeze well. They are great for using up odds and ends of cheese from the fridge, use any strong smelly cheese like goat’s, Gruyere, Stilton cheese for maximum ‘sniff’ effect, try them – they’re Grrrrrreat!!


By Caroline Marson
Cookery advisor All recipes by Caroline Marson

Ingredients show imperial units

Prep time: 10 min
Cook time: 20 min

Makes 6 smelly feet!

  • 375g self-raising Flour

    Flour

    For pastry making or to thicken sauces, soups, stews and casseroles.

    • Raising agents are added to plain flour to make self-raising flour, used to lighten and give an airy texture to cakes and sponges.
    • Once opened reseal with quick clips or transfer to an airtight container or kilner jar. It will keep for up to 3-4 months
  • 1/4 teaspoon ground cayenne pepper
  • 1 1/2 teaspoon Salt

    Salt

    Consider tablesalt, sea salt or crystals.

    Sea salt’s pronounced and salty flavour means less is required to season food.

  • 90g Melted Butter

    Butter

    Unsalted is better for cooking.

    Easy spread butter is ideal for sandwiches and toast.

    plus a little extra for brushing
  • 125ml Milk

    Milk

    organic, full fat, semi-skimmed.

    If milk turns sour (and this when it smells or tastes sour not when it has reached the best before date) it is excellent for making scones

  • 125ml Water
  • 120g Cheese

    Cheese

    Add to eggs for omelettes, grate onto soups or salads.

    • Parmesan often goes rock hard or becomes horribly sweaty. Ideally, all cheese should be stored in a cool, airy place at a temperature of 46-50F/8-10C. However, most of us put it straight into the fridge. This is fine providing the cheese is kept loosely wrapped in its own airtight container so it isn’t tainted by other foods.
    • Store it in the salad drawer, which is not quite as cold as the rest of the fridge and use a micro plane for grating.
    , grated
  • Oil for greasing tin
Filling
  • 100g Cream Cheese or Boursin
  • 2 tablespoon chopped Chives

Instructions

  1. Preheat the oven to 220C (425F) mark 7. Hold sieve well above a large a bowl and sieve the flour with the salt, cayenne pepper.
  1. Make a dent in flour, tip in melted butter, milk, water, half the grated cheese, water and mix with a fork until it makes a dough. Pull carefully together.
  2. Sit the dough on a lightly floured board. Knead lightly for a few seconds till just smooth. Using one hand flatten the dough until it is an even 2cm thickness. Using a foot cutter or a round cutter, cut out the dough. Place the ‘feet’ on a lightly buttered baking tray.
  3. Brush the ‘feet’ with butter; sprinkle with remaining cheddar. Bake, uncovered, in hot oven about 20 minutes or until browned lightly; turn onto a wire rack.
  4. To fill, mix the cream cheese with the chives. Split the cheesy ‘feet’ horizontally in half. Spread with cream cheese and serve warm.

To freeze ahead: Complete the recipe up to the end of step 4. Cool and pack into airtight containers for up to 3 months.
To use: Put the frozen ‘feet’ on a baking tray and cook at 180C (350F) mark 4 for 10 minutes or until thawed through and warm. Complete the recipe.

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