Walnut Cheddar Coins
Simple to make, these mouth-watering coins have a rich cheese flavour and crunchy walnut texture that make for perfect hors d’oeuvres for your holiday party.
|1/2 lb||250 g||pre-rolled puff pastry|
|1/2 cup||125 mL||shredded old Cheddar cheese|
|1/2 cup||125 mL||toasted California walnuts, finely chopped|
|1/4 tsp||1 mL||cayenne pepper|
|1||1||egg, lightly beaten|
Toasting walnuts: In large, dry skillet over medium-high heat, cook walnuts until lightly toasted, about 1 to 2 minutes.
Preheat oven to 375°F (190°C). Line a rimmed baking sheet with parchment paper. Set aside.
Unroll pastry. It should measure a 10-inch (25 cm) square. If not using pre-rolled pastry, roll out to this size.
Sprinkle pastry with Cheddar cheese, walnuts and cayenne pepper, leaving a 1/2-inch (1 cm) border along the top edge. Starting at one edge, roll up tightly, jellyroll style. Place on baking sheet and freeze for 15 minutes, or until firm.
Using a serrated knife, slice pastry crosswise into 1/2-inch (1 cm) thick slices. Arrange flat on prepared baking sheet, spacing 1 inch (2.5 cm) apart. Brush with egg. Bake in the centre of the oven until golden and puffed, about 15 minutes.
Servings: about 20 coins
PER SERVING (2 coins): about 60 calories, 3g protein, 5g fat (1 g sat. fat), 2g carbohydrates, 1g fibre, 10mg cholesterol, 65mg sodium
% of RDI: 2% calcium, 2% iron, 2% vitamin A