Olives Et Al Chilli Puffs 150 g (Pack of 20)

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Charred Charred cauliflower: Heat 1 tbsp oil in a pan, add in the cauliflower chunks and cook on high for 10-20 minutes or until charred. Roughly chop up the cauliflower and set aside until needed. Curry powder: Go to your supermarket, and grab the curry powder of your choice. These curry blends come in different spice levels. I went for a mild one, and then if that’s not spicy enough for you, you can add in a touch of chilli powder. Sri Lankan curry powder would work too! Puff Pastry– for these puffs you will need puff pastry. I like to use ready-made puff pastry for convenience but you can absolutely make your own at home.

Grab your sheet of store-bought vegan puff pastry, and cut it into 12 rectangles. Add a tablespoon or two of the vegetable filling, and fold over the pastry in half. If the pastry seems to be getting soft and warm, pop it into the fridge for 5-10 minutes. I first ate cheese and pineapple toasties at my old school friend Hayley’s house. We used to go swimming after school together and we spent a sleepover giggling, making cheese and pineapple toasties and watching Grease the movie from her bunk bed. Ah the easy life of 10 year olds. Cheese– I cut mature cheddar into small cubes but you can also grate the cheese for the same effect as the cheese will melt. If the flesh has a small amount of brown spots left (dark eyes of the pineapple), this is ok as they are edible but can be sharp.The beauty of this recipe is that you can pretty much use whichever cheese you fancy. Pineapple goes great with cheese as the creaminess of the cheese cuts through the tart acidic sweetness of the pineapple. Here comes the hardest part of this recipe – allowing the mixture to cool down to room temperature. To speed this up, you can transfer the mixture into another bowl. I sometimes make this curry puff filling the day before, just to make things easier. Baking the vegan curry puff these are made from just 4 ingredients that are easily available in your local grocery store – all you need is cheese, pineapple and puff pastry. If you want to make them “chilli” cheese, add a spoon of chilli sauce I like to keep a bottle of fresh schezwan sauce in the fridge ready to add a zing to my recipes. If making or sourcing your own schezwan sauce is too much effort here are some perfectly reasonable alternatives.

What I am trying to say is that cheese and pineapple is ultimately British and reminiscent of childhood parties. This recipe is perfect for entertaining whether it is a BBQ, garden party or sit down meal. To make these “chilli cheese”, I have used a little homemade Schezwan sauce but you can easily replace this with so many other options. The Origins of Pineapple Cheese Potato: Any white potato will work! I used a red-skinned white potato because that’s what I had at home. Peel the skins off, and dice them into small cubes.

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Vegetable filling: Allow your mixture to cool down completely before stuffing it inside the pastry.