Make Cheese Seftons - The Victorian Way
Mrs Crocombe shows how to how to make cheese seftons - the Victorian Way.
She includes the recipe and method so you can make it yourself.
Duration/Time: 5:41
Cheese seftons which are delightful savoury treats designed for the end of a meal, for the dessert course, or even sometimes after it as an alternative option for those who prefer a savoury palate cleanser.
INGREDIENTS:
- 50g butter
- 2 handfuls of flour
- 200g Cheshire cheese (grated)
- A large pinch of cayenne pepper
For the puff pastry:
- 500g flour
- 100g butter
- Water
METHOD:
Begin by making a fairly stiff dough using water, flour and a pinch of salt.
Roll the dough on a cool surface into a rectangle, and divide it into thirds by marking it lightly with your fingers.
Take slices of chilled butter, work them briefly between your fingers, and lay them in the middle third.
The butter does not have to completely cover the pastry, but try not to leave any big gaps.
Brush away any extra flour to help the pastry stick.
Book fold over the sides - first one, then the other - then give it a good roll with a rolling pin.
Turn 90 degrees, roll again to form a rectangle, and repeat the process.
Put in two more layers of butter - three if you want - and then give it another book fold and roll without any additional butter.
Leave the pastry to chill.
Make the Cheese Mix:
For the cheese mix, add the butter and a pinch of cayenne pepper to the Cheshire cheese and mix well.
Divide the pastry into thirds once more, and put the cheese mix in the middle before folding, rolling and turning as before.
The key is to have lots of layers, with at least seven or eight turns. Once done, leave to chill.
Cut out desired shapes using cutters and place them on a well-buttered baking tray.
Place in a very hot oven (approx. 220 degrees) for 10 – 15 mins.
Keep an eye on them. Try not to let them burn and become too dark in colour. They are best eaten when hot