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Stilton Puffs

ingredients

makes 20
2 oz (50 g) polyunsaturated margarine
65 g (2 1/2 oz) wholemeal flour
2 eggs
175 g (6 oz) low-fat soft cheese
2 oz (50 g) Stilton cheese, grated
2 celery sticks, finely chopped
1 tbsp (15 ml) milk
pepper, to taste
2.5 ml (1/2 tsp) yeast extract
finely chopped celery leaves, to garnish

method

1. Moisten two baking sheets, line with non-stick silicone paper and set aside.

2. Put the margarine in a saucepan with 150 ml (1/4 pint) water.

3. Heat gently to melt the margarine and then bring to the boil.

4. Remove from the heat and quickly tip in all the flour, beating the mixture until it forms a soft dough in the centre of the pan. Cool for a few minutes. |

5. Lightly beat the eggs and gradually add them to the flour mixture.

6. Spoon about 20 heaped teaspoonfuls of the mixture, a little apart, over the baking sheets.

7. Bake at 200°C (400°f) mark 6 for 20 minutes, until risen and golden brown.

8. Remove from the oven and slit the side of each puff with a sharp knife.

9. Return them to the oven to bake for a further 5 minutes until they are crisp. Cool on a wire rack.

10. Mix together the cheeses, celery, milk and seasoning.

11. Just before serving, fill each puff with some of the mixture.

12. Smear a little yeast extract over the top of each puff and dip the top of each puff in the chopped celery leaves to garnish.

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