How to Make Cheese Seftons - The Victorian Way
Ooh!
Today I'm making savouries for the end ofthe meal. You've caught me about to make pastry.
For these cheese seftons you will need:
Cheshire cheese
flour
cayenne pepper
butter
and for the puff pastry: flour
butter
and water.
Now I've made a dough of water and flourwith a good pinch of salt, I'm going to
roll it out on this marbled surface. It's important for puff pastry to keep it cool.
Normally I would make this in thepastry room but I thought I'd bring this
out so I could show you how I do it.
So the first thing I'm going to do is to
roll out my pastry into a rectangular shape.
And now it's ready, I'm going to
divide it roughly into three - just littlemarks with my fingers - and in the middle third
spread the butter.
It doesn't need to completely cover the space but you
don't really want too large gaps.
Now the butter is covering the middle, I'm going
to brush away the extra flour here -otherwise it won't stick - fold over the edges
Turn it and then roll it back into itsrectangle. I'll then divide it into three
again, put more butter in the middle, foldit, turn it and repeat the whole thing
but without the butter. And then, just incase it's got a little warm, leave it somewhere to chill.
For my cheese mix, I'm going to use Cheshire Cheese - a pale, crumbly, sharp cow's cheese
ideal for cooking.
I'm going to rub in the butter.
And I'm going to add a pinch of cayenne pepper.
Quite a big pinch.
And now, to combine it with my pastry.
Now I've rolled and turned my pastry one more time,
it's time to add the cheese mix
spreading it out, making sure it's wellcovered. Fold it over, brushing off any
extra flour, otherwise it won't stick.
I shall roll this out to a rectangle,divide it into three, then put the rest of
the cheese mix in the middle...fold it,turn it, roll it one final time.
So seven turns in total. The trick is seven or eight turns.
Now to cut it out.
There are many different recipes for savouries nowadays, it's become quite fashionable.
A very British habit!
You can display these in lots of different ways.
I like to put them in rings.
Once you've cut them out,put them on a well-buttered baking tray
and then place them in the oven.
They take about 10 or 15 minutes in theoven, but you must keep an eye on them,
you don't want them to get too dark.
There you are - cheese seftons.
Today Mrs Crocombe shows us how to make cheese seftons - delightful savoury treats designed for the end of a meal, for the dessert course, or even sometimes after it as an alternative option for those who prefer a savoury palate cleanser. English Heritage is a charity, working to preserve the story of England and bring it to life. Find out how you can support our cause: http://bit.ly/2YjMSrU INGREDIENTS 200g Cheshire cheese (grated) 2 handfuls of flour A pinch of cayenne pepper 50g butter For the puff pastry: 500g flour 100g butter Water METHOD Begin by making a fairly stiff dough using water, flour and a pinch of salt. Roll the dough on a cool surface into a rectangle, and divide it into thirds by marking it lightly with your fingers. Take slices of chilled butter, work them briefly between your fingers, and lay them in the middle third. The butter doesn't have to completely cover the pastry, but try not to leave any big gaps. Brush away any extra flour to help the pastry stick. Book fold over the sides - first one, then the other - then give it a good roll with a rolling pin. Turn 90 degrees, roll again to form a rectangle, and repeat the process. Put in two more layers of butter - three if you'd like to - and then give it another book fold and roll without any additional butter. Leave to chill. For the cheese mix, add the butter and a pinch of cayenne pepper to the Cheshire cheese and mix well. Divide the pastry into thirds once more, and put the cheese mix in the middle before folding, rolling and turning as before. The key is to have lots of layers, with at least seven or eight turns. Once done, leave to chill. Cut out desired shapes using cutters and place them on a well-buttered baking tray. Put in a very hot oven (approx. 220 degrees) for 10 – 15 mins. Keep an eye on them – they’re best when hot, but try not to let them burn and become too dark in colour. SUBSCRIBE TO OUR YOUTUBE CHANNEL: https://goo.gl/c5lVBJ FIND A PLACE TO VISIT: https://goo.gl/86w2F6 VISIT OUR BLOG: https://goo.gl/DumtLo LIKE US ON FACEBOOK: https://goo.gl/Un5F2X FOLLOW US ON TWITTER: https://goo.gl/p1EoGh FOLLOW US ON INSTAGRAM: https://goo.gl/PFzmY5