Cheesy Feet

By
Caroline Marson, Banbury
10 - 20 mins
Intermediate
Servings
6

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!!

Ingredients
375g self-raising Flour
1/4 teaspoon ground cayenne pepper
1 1/2 teaspoon Salt
90g Melted Butter plus a little extra for brushing
125ml Milk
125ml Water
120g Cheese, grated
Oil for greasing tin Filling
100g Cream Cheese or Boursin
2 tablespoon chopped Chives
Instructions
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.
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.
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.
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.
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.