Friday was a sad day at work, we said goodbye to a friend. In the grand tradition of our branch we had a shared lunch. Said friend is a spice fiend and rather than do my predictable sweet baking, I opted for something with jalapeños in. After getting lost in Pinterest for a few hours I settled on a recipe for the above pies. They were good and a big success.
I made them the night before, let them cool and stored. Some of my pies burst a bit and while they were still warm I pushed the cheese back in. I will be making these regularly for bring a plate events.
The original recipe is here and I adapted it to suit me. Now these are not a quick thing to but I did enjoy myself with a Luke Cage Spotify music fest and a dance.
Jalapeño Popper Pies- Muffinmum.com
1 tablespoon water
150g cream cheese
1 cup grated cheddar
2 tablespoons plain flour
1/3 cup jared jalapeño peppers chopped (we use Delmaine)
1 packet frozen puff pastry with 5 sheets
Lay pastry sheets out to defrost.
Heat oven to 200°
Cover 2 baking trays with greaseproof paper.
Mix cream cheese, cheddar, flour and jalapeño peppers.
Cut pastry with a fluted 5cm cutter.
Place heaped teaspoon of cream cheese mix in centre of pastry circle.
Moisten edges with egg/water mix.
Put another circle on top and crimp shut with a fork.
Lightly prick tops with a fork.
Place on a greased baking tray.
Continue until all circles have been used.
Brush finished pies with egg/water mix.
Bake until golden, about 15-20 minutes.
Allow to cool on tray.