Cheese butterflies

Recipe from: 11/2/1989 12:00:00 AM
Ingredients 16
Servings 35
Time

Ingredients

  • BISCUITS
  • 240
    g
    cake flour
  • 5
    ml
    baking powder
  • 1
    ml
    salt
  • 1
    ml
    cayenne pepper
  • 160
    g
    butter or margarine
  • 100
    g
    Cheddar cheese, grated
  • a little iced water
  • FILLING
  • 15
    ml
    margarine
  • 5
    ml
    onion, grated
  • 1
    large tomato, skinned and cubed
  • 50
    g
    Cheddar cheese, grated
  • 2
    extra-large eggs, beaten
  • salt
  • cayenne pepper
 

Method

 
Preheat the oven to 180 ºC (350 ºF). Grease two baking sheets with margarine. Sift the dry ingredients together and rub in the butter with your fingertips until well blended. Add the Cheddar cheese and mix. Add just enough water to form a dough stiff enough to roll. On a lightly floured surface roll it to a thickness of about 3 mm. Using a 4 cm biscuit cutter, cut out circles. Set half the circles aside. Cut the rest in half. Bake circles and semi-circles for about 10-15 minutes or until straw ffdcoloured. Cool completely. Heat the margarine in a pan and sauté the onion and tomato until the mixture forms a purée. Add the Cheddar cheese and stir until the cheese has melted. Add the egg and heat until the mixture thickens. Stir continuously. The mixture will curdle. Season to taste with salt and cayenne pepper and cool completely. Drop a teaspoonful of filling on each circle and stand two semi-circles on top of the filling to resemble butterfly wings. Makes about 35 butterflies.
 

Read more on: bake  |  dairy
 

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