Mary Berry’s Poker Chips
An easy snack for hosting, these buttery puff pastry squares sandwich bold olive tapenade and plenty of cheddar cheese. As seen on Mary's Foolproof Dinners.
From the book
Mary’s Foolproof Dinners
Featuring 120 new recipes, Mary's Foolproof Dinners simplifies meal prep for both busy weeknights and relaxed weekend gatherings
The book includes stunning photos and practical cooking advice for each recipe, ranging from hearty one-pot meals to dinner party dishes and delectable desserts
A comprehensive resource for stress-free cooking, including all of the recipes from the accompanying BBC series
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Introduction
Delicious cheese and olive biscuits, so quick and easy to make. We always used all- butter puff pastry; it can be trickier to handle than the one without all-butter, as it becomes soft especially in a warm kitchen, but just keep it in the fridge in between slicing. Buy black olive tapenade in jars from the deli counter in good supermarkets.
Ingredients
| 1 x 320g sheet | readyrolled all-butter puff pastry |
| 4 tbsp | black olive tapenade |
| 55g (2oz) | mature Cheddar, grated |
| 1 | egg, beaten |
| 55g (2oz) | Parmesan, grated |
Method
Unroll the pastry on to a lightly floured worksurface. Spread the tapenade over one half of the pastry. Sprinkle the Cheddar on top of the tapenade, then fold the other side of the pastry over the top to enclose the cheese and tapenade.
Dust the top of the pastry with a little flour and reroll to its original rectangular size and shape. Brush the surface with beaten egg and sprinkle with the Parmesan. Very gently roll the rolling pin over the top to press the cheese into the pastry. Transfer the pastry to the fridge and chill for about 30 minutes.
Preheat the oven to 200°C/180°C Fan/Gas 6. Line 2 baking sheets with non-stick baking paper.
Trim the edges of the rectangle to make them neat, then divide the pastry into 4 strips vertically. Remove a small triangle from each end (these can be cook’s treats!), then slice each strip into diamond shapes. You should get about 6–7 diamonds out of each strip.
Place the diamonds and triangles on the prepared baking sheets and bake in the preheated oven for about 15 minutes, or until pale golden brown on top and underneath. Leave to cool slightly on a wire rack.
Serve warm.
Mary’s Tips: Can be made up to a day ahead. Reheat until warm to serve. Freeze well.
Reviews
5 Ratings
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