Cheese Pastry

Ingredients

• Three ounces of butter
• Four ounces of flour
• Salt and cayenne pepper
• Salt and cayenne pepper

Method

1. 1

   Put the flour into a basin, with a pinch of salt and a few grains of cayenne pepper, make it into a stiff paste with a little water, roll it out on a floured board, place the butter in the middle and fold the paste over it; put away in a cold place for half an hour; then roll it out four times as you would puff pastry, the fourth time sprinkle the grated cheese over half of it, fold it over and roll it out once more; put it away for half an hour for the cheese to penetrate; then roll it out three times, and put it aside for half an hour again; roll it out thin, and cut in lengths of four or five inches long and three-quarters of an inch wide, put them on a greased baking-sheet, and bake in a hot oven from ten to fifteen minutes, dish them up in a pile, sprinkle a little grated cheese over them, and serve hot.

As published

This recipe was extracted from The Ocklye cookery book (1909) by Eleanor L. Jenkinson, page 39. The excerpt below is the record exactly as published.

CHEESE PASTRY Ingredients Three ounces of butter. Two large tablespoonfuls of Four ounces of flour. grated parmesan cheese. Salt and cayenne pepper

Cook this with the app: pantry check, scaling, and the assistant.