Cheese Puffs

Last weekend we visited Vermont and New Hampshire for the fall colors. Not only was the sights awe-inspiring, but I also found some really good smoked cheddar cheese, maple syrup and very good chocolate! So the first thing after coming home was sorting the picture and the second thing was to make cheese puffs!


Smoked Cheddar Cheese 4 oz (more if desired)
Puff pastry sheets 2/3 o a sheet
Mushrooms 4-5 chopped
Capsicum 1 small chopped
Pepper
Salt
Olive oil 2 tbsp
Chilly flakes a pinch
Garlic 1 clove minced

Method:

Thaw the puff pastry sheet on the counter for 30 minutes. Remove the skin of smoked cheddar and slice it as thick or thin as desired. I did it about 1/6".
In the mean time heat olive oil in a skillet. Drop the mushroom, saute, add a pinch salt, chilly flakes and garlic. When the moisture is all evaporated, add the capsicum cook for a couple of minutes. Set aside and cool.

Preheat oven to 350 F.

For the puff pastry sheets, flour the counter lightly. Cut the 2/3 of the sheet into two vertical pieces. Roll out the cut sheets slightly about 1/4". Then cut each of the pieces in two. Now take the puff pastry pieces. Lay the cheese slices on one side of the pastry sheet leaving the half the side empty, then place a tablespoon of filling. Cover the filling with the empty half sheet. Pinch the edges to close. Repeat the process to get 4 puffs.

Place the puffs on a non stick baking tray and bake for about 15-20 minutes till the golden brown.