Cheddar Dill Puffs

Cheddar Dill Puffs
Approximately 45 servings
Level of Difficulty: Moderate
Preparation Time 20 minutes
Cooking Time 30 minutes
Notes: Puffs can be made 2 days ahead and cooled completely, then chilled in sealed plastic bags or frozen for 1 week. Reheat, uncovered, on baking sheets in a preheated 350C oven 10 minutes if chilled or 15 minutes if frozen.

250ml (1 cup) of water
1 stick ( ½ cup) unsalted butter, cut into tablespoon pieces
½ teaspoon salt
1 cup all-purpose flour
4-5 large eggs
1 ½ cups extra-sharp Cheddar, finely grated
2 tablespoons finely chopped fresh dill

Preheat oven to 375C

Bring water to a boil with butter and salt in a large heavy saucepan over high heat, then reduce heat to moderate. Add flour all at once and cook, stirring vigorously with a wooden spoon, until mixture pulls away from side of pan, about 2 minutes.
Remove from heat and cool slightly.

Add 4 eggs 1 at a time, beating well after each addition (batter will appear to separate but will then become smooth). Mixture should be glossy and just stiff enough to hold soft peaks and fall softly from a spoon. If batter is too stiff, beat remaining egg in a small bowl and add to batter 1 teaspoon at a time until it reaches proper consistency.

Stir in cheese and dill.
Line 2 large baking sheets with parchment paper or lightly butter sheets.

Fill pastry bag with batter and pipe 15 small mounds – or spoon level tablespoons 1 inch apart onto each sheet.

Bake in upper and lower thirds of oven , switching position of sheets halfway through baking, until puffed, golden and crisp – about 30 minutes total.

Serve warm or at room temperature.

This recipe is created by Nadine Hughes, owner and founder of The Cook's Companion, a lifestyle cooking and entertaining school and The Menu Companion, complete menu planners.

Complementary Wines: Beer, Prosecco, Rosé: Champagne, Sauvignon Blanc

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