Goat cheese pastries
I have made cheese puffs with goat cheese several times, especially when I run out of ideas for lunch boxes for school or work. I always bake them after letting the dough knead in the bread machine, to keep everything quick and effortless. I love that they turn out consistent and filling, and the cheese filling gives them a balanced salty taste. Usually, I finish them quite quickly, but they keep well the next day.
Quick Info
Total time: about 2 hours and 15 minutes
Preparation time: 15-20 minutes, plus 90 minutes of kneading/rising the dough in the machine
Baking time: 30 minutes
Servings: about 20 puffs, depending on how big you cut them
Difficulty: easy-medium (requires a bread machine for kneading, but can be done manually)
Recipe type: snack, savory treat, appetizer
Ingredients
- all-purpose flour: 660 g
- sunflower oil: 3 tablespoons
- warm water: about 200 ml
- warm milk: about 200 ml
- iodized salt: 1 tablespoon
- granulated sugar: 2 tablespoons
- dry yeast: 2 teaspoons
- goat cheese: about 250 g
- egg: 1 piece (for brushing)
- seed mix (pumpkin, sunflower, flax, sesame): about 3 tablespoons
Preparation Method
1. Start with the bread machine. Place in the bowl, in order: the water mixed with the milk, flour, salt, sugar, oil, and finally, the yeast. The order matters especially if you are using the automatic kneading and rising function.
2. Set the machine to the dough function (knead & rise), for about 90 minutes, to allow it to rise well. If you don’t have a machine, knead manually, then let it rise in a warm place.
3. Once the dough is ready, take it out of the bowl and place it on a floured surface. Roll out to a medium thickness, about 0.5-1 cm, it doesn’t need to be very thin.
4. Cut rounds from the dough using a glass or round cutter. Half of the rounds will be for the base, and the rest will cover them.
5. On each base round, place a small piece of goat cheese, not too much, so it doesn’t spill out during baking.
6. Cover each puff with another round of dough. Gently press the edges to seal. There’s no need to press too hard, just enough to prevent them from opening in the oven.
7. Place the puffs on a baking tray lined with parchment paper.
8. Brush each puff with beaten egg for shine.
9. Sprinkle a little iodized salt and the seed mix on top.
10. Place the tray in the preheated oven at 200°C. Bake for about 30 minutes, until the puffs are evenly golden.
Why I make this recipe often
I love this recipe because it’s perfect for lunch boxes or a quick snack. The dough turns out soft and fluffy, and the cheese complements it well. The puffs keep well in the fridge and can be reheated as needed. It’s not complicated, and the ingredients are always on hand.
Tips and Variations
Tips
- For the filling, do not put too much cheese, otherwise, it will spill during baking.
- Roll the dough out to be neither too thick nor too thin, so it doesn’t dry out in the oven.
- If you don’t have a bread machine, knead the dough for 10-15 minutes and let it rise in a warm place, covered with a towel.
Substitutes
- Goat cheese can be replaced with salty cottage cheese or feta if you don’t have goat cheese on hand.
- Sunflower oil can be replaced with another neutral oil.
- The seed mix is optional, but it adds a nice texture in the end.
Variations
- You can add dried or fresh herbs to the dough (dill, parsley), if you like.
- You can use firmer or softer cheese, according to taste.
- For added flavor, you can also sprinkle a little pepper on top.
Serving Ideas
- They are good cold or slightly warmed in the oven.
- They are suitable as a savory snack for lunch boxes or picnics.
- You can also serve them for breakfast, alongside a salad or a cup of yogurt.
Frequently Asked Questions
Can I use only water, without milk?
Yes, but the dough will be a bit denser and less fluffy.
What do I do if I don’t have a bread machine?
Knead the ingredients by hand, then let it rise until the dough doubles in volume, about 1 hour in a warm place.
Can the puffs be frozen after baking?
Yes, they can be frozen. When thawing, it’s good to warm them in the oven for a few minutes.
How salty should the cheese be?
It’s good to use a salty cheese, but taste it first. If it’s very salty, reduce the salt in the dough a little.
Can I use sweet cheese?
I do not recommend it for this recipe, as the result will be bland. Salty cheese gives the right flavor.
Nutritional Values
Estimation for one puff (out of 20 pieces), approximately:
- calories: 130-150 kcal
- protein: 4-5 g
- carbohydrates: 22-24 g
- fats: 3-4 g
The values are indicative and depend on how much cheese you use and the size of the puffs. Goat cheese and seeds provide a good source of protein and healthy fats.
Storage and Reheating
The puffs are stored in the fridge, in a closed container, for up to 3 days. They can be reheated in the oven for a few minutes. I do not recommend storing for more than 3 days as they dry out. If you want to freeze them, you can put them in a bag after they have completely cooled. For reheating, 5-10 minutes in the oven is sufficient.
Maricica has been idle for a few days, so I put her to work :D ;) ! In the bread machine bowl, add water mixed with milk, flour, salt, sugar, oil, and yeast in that order. Set the bread maker for the dough cycle for about 90 minutes. After Maricica has done a good job, take out the dough, roll it out on a floured surface, and cut it into rounds. Place a piece of cheese on half of them, cover with another round, then brush with beaten egg, sprinkle with iodized salt and seeds. Arrange on a baking tray lined with parchment paper, then bake in a preheated oven for about 30 minutes at 200 degrees. Enjoy and happy eating!
Ingredients: 660 g of white wheat flour, 3 tablespoons of sunflower oil, approximately 200 ml of warm water, approximately 200 ml of warm milk, 1 tablespoon of iodized salt, 2 tablespoons of granulated sugar, 2 teaspoons of dry yeast, approximately 250 g of goat cheese, 1 piece of egg, approximately 3 tablespoons of seed mix (pumpkin, sunflower, flax, sesame).
Tags: appetizer pie cheese pie
