Walnut and Goats Cheese Sables
Photography by Photography by Bruce Nicholson.
Serves: 30 Sables
INGREDIENTS
150g flour
pinch each of salt, dry mustard and cayenne pepper
150g unsalted butter, diced and chilled
150g cheddar cheese, finely grated
50g goat’s cheese, crumbled
50g shelled walnuts, chopped
METHOD
Preheat the oven to 200°C.
Place the flour and spices in the bowl of the food processor and pulse a few times to mix. Add the butter and cheddar and pulse again until the mixture resembles coarse breadcrumbs. Turn out onto the bench and press the mixture together, kneading gently.
Roll the dough out on a lightly floured surface to 5mm thick. Cut out 5cm rounds and place on a baking tray lined with baking paper or a teflon sheet. Refrigerate for 30 minutes or freeze until required.
Mix the goat’s cheese and walnuts together and sprinkle a little on top of each sablé. Bake for 10 minutes until golden. Serve warm or cold. Makes approximately 30 sablés
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Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!