Walnut Cheddar Coins
- Yield 20 pieces
- Prep 20 mins
- Cook 20 mins
Simple to make, these mouth-watering coins have a rich cheese flavour and crunchy walnut texture that make for perfect hors d’oeuvres for your holiday party.
- 1/2 pound pre-rolled puff pastry
- 1/2 cup shredded old Cheddar cheese
- 1/2 cup toasted California walnuts, finely chopped
- 1/4 teaspoon cayenne pepper
- 1 -- egg, lightly beaten
Toasting walnuts: In large, dry skillet over medium-high heat, cook walnuts until lightly toasted, about 1 to 2 minutes.
Preheat oven to 375F(190C). Line a rimmed baking sheet with parchment paper. Set aside.
Unroll pastry. It should measure a 10-inch (25 cm) square. If not using pre-rolled pastry, roll out to this size.
Sprinkle pastry with Cheddar cheese, walnuts and cayenne pepper, leaving a 1/2-inch (1 cm) border along the top edge. Starting at one edge, roll up tightly, jellyroll style. Place on baking sheet and freeze for 15 minutes, or until firm.
Using a serrated knife, slice pastry crosswise into 1/2-inch (1 cm) thick slices. Arrange flat on prepared baking sheet, spacing 1 inch (2.5 cm) apart. Brush with egg. Bake in the centre of the oven until golden and puffed, about 15 minutes.