Do you like making pastry?

... I do!

Here's my first idea for your treasure chest – Cheese Feasts – using a cheese shortcrust pastry.

Cheese Feasts

200g/8oz plain (all purpose) flour

pinch of salt

100g/4oz unsalted butter, diced

100g/4oz mature cheddar cheese, finely grated

ice cold water to bind

1 egg, beaten for egg wash

Place the flour and salt into a large mixing bowl, add the diced butter and rub in using your thumb and index finger until you have a texture resembling fine breadcrumbs. Add your grated cheese and mix. Make a well in the centre and add a glug of water. Using a round bladed knife bring the pastry together. Add another glug of water and continue bringing together until the pastry holds together and you have a “clean” mixing bowl. Add your water gradually, your pastry should not be too wet. Wrap the pastry in cling film and fridge it for 20/30 minutes.

On a lightly floured surface cut your pastry in half and roll out half thinly – 0.5cms/1/8”. I used non stick cases 10cms/4” in diameter. If you turn one upside down and place on the pastry, cut out six circles using a round bladed knife. You'll get twelve cases from the quantity of pastry.

You have options – I placed the uncooked cases in bags and put them straight into the freezer. You can freeze some or all – if you want to use immediately fridge them, then egg wash when you're ready to bake. Pre-heat your oven 180fan/200c/Gas 6 and bake for 20 minutes until golden brown. Set them aside to cool, ready for filling.

Pastry rules coming next!