I saw this on Food Network’s Giada De Laurentiis’ “Cooking with Kids” episode. Our family loves cheese! Who doesn’t, right?
So, my daughter and I decided to try it out. It’s kind of like making a pie crust except the baking powder and butter (really cold butter) creates the cool pocket. Needless to say, there are none left, lol!
The recipe does say to use white cheddar. However, we used a blend of sharp cheddar and Monterey Jack cheeses. Use whichever ever cheese you think would be good, but I don’t recommend using a soft cheese. Stick with the harder cheeses like cheddar (yellow or white), Monterey, parmesan, etc.
I think next time we might even try stuffing the pocket with pepperoni and marinara sauce! Yep, that sounds delicious!
Link for this recipe: http://www.foodnetwork.com/recipes/giada-de-laurentiis/cheesy-pastry-puffs-recipe.html
So, when you think you’re going to make this, take the butter, cut into cubes, place in a bowl, and put in the freezer until you are ready to use it. The colder the better! The really cold butter helps create those flaky, butterlicious airpockets! YUM..
Grate the cheese or cheeses you choose to use. Pour a glass of really cold water with ice.
In the food processor, blend all of the dry ingredients. Then add the cheese(s). Next, add the really cold butter and pulse until you get a crumbly mixture. Once this is combined, add a tbsp of the cold water to the food processor and blend just until the dough comes together and forms a ball. Once this happens, turn the machine off.
If it’s taking longer, add just a splash of the cold water again and wait for the dough to form a ball. Be careful not to add to much water as it will make it to sticky.
Lay a sheet of saran wrap out on the counter and place all of the dough on it. Lightly flatten into a circular disc. Try not to handle to much as the heat from your hands will melt the butter. Place the wrapped dough in the refrigerator for a minimum of 30 minutes to allow the butter to get cold again.
Remove the dough from the refrigerator and place onto a floured working surface. Flour your rolling pin as well. Blend together 1 Tbsp of salt with 1 Tbsp dried oregano. Sprinkle some of this salt mixture on top of your dough before you start rolling it out.
Roll your dough out to about 1/4″. Be patient, as it may take a little bit to roll the dough out since it’s so cold.
Cut the dough using your favorite cookie cutters. For these, I used 3″ cutters. If you don’t have cookie cutters, not to worry – use a glass or mason jar lid. Just flour them before using.
Bake at the instructed temperature and watch the puff magic happen! Viola!
These are so amazingly good! The salt/oregano mixture gives the pastry a little bit of a pizza tasting flare!
**Light bulb just went off:** This would probably be good as the topper for chicken or turkey pot pies!