gruyere cheesy puffs
4 small puff pastry discs
55-85g/2-3oz gruyère cheese, grated
1 egg, beaten
I make a batch of these and they are ideal for summer lunches – watch out for the meat eaters, they take a shine to them!!
Preheat the oven to 220C/Gas 7.
Divide the cheese between the pastry discs and then fold over the pastry to encase, a bit like a half moon. Press the edges together with some of the beaten egg to seal.
Brush the cheesy puffs with the egg wash and place on a non-stick baking tray and bake in the oven for 8-10 minutes or until the pastry is well risen and golden.
Remove from the oven and serve straight away if possible.