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Recipe Detail Page
Walnut Cheddar Twists with Chutney-Port Sauce
Holiday 2011
These knurled twists have appetizing bits of crusty baked cheese clinging to the sides. Shred your own cheese, as purchased shredded cheese is too dry, crumbly and lacking in flavour for this recipe. President’s Choice brand makes an excellent butter puff pastry.
1 pkg (450 g) butter puff pastry, defrosted but cold
2 cups (500 mL) freshly shredded old cheddar cheese
1 cup (250 mL) walnuts, finely chopped
2 green onions, thinly sliced
1 cup (250 mL) mango chutney such as Sharwood’s Bombay Club
2 tbsp (30 mL) port wine or water
1 If pasty is in 2 pre-rolled sheets, simply unroll. If not, divide dough in half; roll out each half into a 10-inch (25-cm) square. Dividing equally between the 2 dough sheets, strew cheese, nuts and onions over half of dough, leaving other half bare. Then flop over uncoated halves onto cheese-covered area. Using fingers, press lengthwise edges together.
2 Using a rolling pin, gently roll once or twice lengthwise and again widthwise to press filling into dough. Using a chef’s knife with a downward stroke, cut each pastry widthwise into quarters; and then each quarter into 3 strips. Each piece of pastry yields 12 strips, or 24 in total between the 2.
3 Twist each strip 3 times and lay on 2 parchment- lined baking sheets about 1 inch (2.5 cm) apart.
4 Adjust rack above oven centre; preheat oven to 375°F (190°C).
5 Bake twists 1 pan at a time for best results. Bake each pan for 16 to 18 minutes or until golden. Cool on a rack; twists are best on day of baking.
6 If the chutney has large pieces of mango, take out and chop finely; stir back into chutney. Stir in port to make a thick sauce. Serve twists with sauce and include a small spoon for drizzling chutney overtop.
Makes 24 twists, about 8 servings
