Bala Cheese Santa Hat Puffs
Ingredients
• 150g Bala Cheese
• 1 packet of puff pastry (cut into 4)
• 40g sun-dried tomatoes
• 2 cloves of garlic
• 10 ml oat milk (for brushing, egg-wash style)
Blend the filling. Add Bala Cheese, sundried tomatoes, and garlic to a blender. Pulse until thick, creamy, and festive enough to make you hum a Christmas song without meaning to.
Prep the pastry. Cut your puff pastry sheet into 4 squares and place them on a lined baking tray. Try not to eat the filling off the spoon (it happens).
Shape the hats. Spread a spoonful of filling onto each square, then roll them into cone shapes — charmingly uneven? Even better. Rustic is in.
Brush & bake. Give each pastry a light oat-milk brush (egg-wash vibes, zero eggs). Bake at 200 °C for 15–20 minutes, until puffed, golden, and unmistakably hat-shaped.
Festive finish. Let them cool slightly, then serve and watch them disappear faster than your patience on Christmas Eve.
