I've paired a tin of Branston beans with one of my other staple ingredients, a sheet of ready made, ready rolled, puff pastry to make cheese & onion baked bean pasty puffs; ideal for snacks and for elevenses. Ready made and rolled puff pastry will keep for a couple of weeks in the fridge, and is. Cheese puffs, cheese curls, cheese balls, cheesy puffs, or corn curls are a puffed corn snack, coated with a mixture of cheese or cheese-flavored powders.

Ingredients of Bean and cheese puffs

  1. You need of Cooking spray.
  2. It's 6 of frozen puff pastry shells (10oz).
  3. It's 3/4 cup of refried beans.
  4. It's 6 tablespoons of quest fresco (or Monterey Jack) cheese, crumbled.
  5. You need 1 teaspoon of ground cumin, divided.

Bean and cheese puffs step by step

  1. Preheat oven to 425 degrees. Coat baking sheet with spray; place shells on baking sheet. Bake only 15 minutes..
  2. Press the center of each shell down to make a well; place 2 tablespoons beans and 1 tablespoon cheese in center of each shell..
  3. Coat the shells with spray and sprinkle with cumin. Bake 5-6 minutes or until beans and cheese are hot. Let stand 5 minutes before serving.

Spread cheese mixture in a strip diagonally across pastry, then lay beans on top of cheese in a neat bundle. Brush visible pastry with beaten egg, then fold two opposite corners over beans to enclose. These cheese puffs are made with cheddar cheese and a little bit of thyme. You could add crumbled bacon to the mix, or use sage or rosemary. You could use goat cheese instead of cheddar, or Gruyere or Emmenthaler (more traditional for a gougère).

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