Cheese butterflies

YOU
35 servings
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Dairy

By Food24 November 03 2009
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Ingredients (14)

BISCUITS
240.00 g flour — cake
5.00 ml Baking powder
1.00 ml salt
1.00 ml cayenne pepper
160.00 g butter — or margerine
100.00 g cheddar cheese — grated
water — iced
FILLING
15.00 ml margarine
5.00 ml onion — grated
1.00 tomatoes — large, peeled and cubed
50.00 g cheddar cheese — grated
2.00 eggs — large, beaten
salt
cayenne pepper
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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.



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