Kaassoufflé Bites
Miniature versions of the iconic Dutch snack bar staple: crisp golden puff pastry pockets filled with molten Gouda cheese, fried to perfection and served with sweet chilli or curry sauce.
Ingredients
- • 6 sheets all-butter puff pastry, thawed
- • 180g mature Dutch Gouda cheese, sliced into 5mm thick fingers
- • 1 free-range egg, beaten with 1 tbsp milk
- • 60g fine dried breadcrumbs
- • 1/4 tsp cayenne pepper
- • Sunflower oil for shallow or deep frying
- • Sweet chilli dip or Dutch curry ketchup
Preparation Steps
Roll out the puff pastry sheets on a lightly floured surface. Cut into 8x5cm rectangles. Place a finger of mature Gouda cheese onto one half of each rectangle, dusting with a pinch of cayenne pepper.
Brush the edges of the pastry with beaten egg. Fold the pastry over the cheese to enclose it completely into a neat parcel. Firmly press the edges together with the tines of a fork to create a secure seal that prevents cheese leakage.
Brush the entire exterior of each pocket with beaten egg, then roll in the fine breadcrumbs until completely coated in an even, crunchy outer layer.
Heat sunflower oil in a deep pan to 175°C. Fry the cheese parcels in batches for 3 to 4 minutes, turning halfway, until puffed and deeply golden brown. Drain on paper towels and serve immediately while the cheese is molten.