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Apple, celery and cheese puffs
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These tasty choux pastry puffs are filled with a mix of Parmigiano Reggiano, Stilton and goat's cheese. They taste great as a starter or as a pre-dinner nibble with drinks.
50g butter, cubed
75g plain flour, sifted
2 medium Waitrose British Blacktail Free Range Eggs, beaten
75g Stilton, finely crumbled
2 tbsp grated Parmigiano Reggiano
100g soft goat's cheese
1 eating apple, such as Cox, grated
25g walnut pieces, finely chopped
1 stick celery, finely chopped
Typical values per serving:
This recipe was first published in September 2014.