Sarawakian-style Munster Cheese Puffs

Ingredients

In this Sarawakian adaptation, the traditional French feuilletés are transformed by incorporating local Sarawakian ingredients and flavors. The original recipe typically uses French cheese and herbs, whereas this version features Munster cheese and Sarawakian spices. The pastry is also made using Sarawakian flour, adding a local touch to the dish. We alse have the original recipe for Feuilletés au Munster, so you can check it out.

• 2 sheets of puff pastry (400g) 2 sheets of puff pastry (400g)
• 200g Munster cheese, grated 200g Munster cheese, grated
• 1 tablespoon Sarawak black pepper 1 tablespoon Sarawak black pepper
• 1 tablespoon Sarawak white pepper 1 tablespoon Sarawak white pepper
• 1 tablespoon Sarawak coriander powder 1 tablespoon Sarawak coriander powder
• 1 tablespoon Sarawak turmeric powder 1 tablespoon Sarawak turmeric powder
• 1 tablespoon Sarawak lemongrass, finely chopped 1 tablespoon Sarawak lemongrass, finely chopped
• 1 tablespoon Sarawak shallots, finely chopped 1 tablespoon Sarawak shallots, finely chopped
• 1 tablespoon Sarawak garlic, minced 1 tablespoon Sarawak garlic, minced
• 1 egg, beaten (for egg wash) 1 egg, beaten (for egg wash)

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 12g, 7g
• Carbohydrates (total, sugars): 14g, 1g
• Protein: 5g
• Fiber: 1g
• Salt: 0.5g

Preparation

1. 1.
   Preheat the oven to 200°C (400°F).
2. 2.
   In a mixing bowl, combine the grated Munster cheese, Sarawak black pepper, Sarawak white pepper, Sarawak coriander powder, Sarawak turmeric powder, Sarawak lemongrass, Sarawak shallots, and Sarawak garlic. Mix well to ensure the spices are evenly distributed.
3. 3.
   Roll out the puff pastry sheets and cut them into small squares or circles, approximately 5cm in diameter.
4. 4.
   Place a spoonful of the Munster cheese mixture onto each pastry square or circle.
5. 5.
   Fold the pastry over the filling to create a half-moon shape and press the edges together to seal.
6. 6.
   Brush the tops of the puffs with beaten egg wash.
7. 7.
   Place the puffs on a baking sheet lined with parchment paper.
8. 8.
   Bake in the preheated oven for 15-20 minutes, or until the puffs are golden brown and puffed up.
9. 9.
   Remove from the oven and let them cool slightly before serving.

Treat your ingredients with care...

• Munster cheese — Make sure to grate the Munster cheese before using it in the recipe to ensure it blends well with the other ingredients.
• Sarawak black pepper — Use freshly ground Sarawak black pepper for the best flavor.
• Sarawak white pepper — Similarly, use freshly ground Sarawak white pepper for optimal taste.
• Sarawak coriander powder — If you can't find Sarawak coriander powder, you can substitute it with regular coriander powder.
• Sarawak turmeric powder — Look for Sarawak turmeric powder in specialty stores or online. If unavailable, regular turmeric powder can be used as a substitute.

Tips & Tricks

• For an extra kick of flavor, add a small amount of Sarawak chili paste to the Munster cheese mixture.
• Serve the puffs warm for the best taste and texture.
• If you prefer a milder flavor, reduce the amount of Sarawak black pepper and white pepper.
• Experiment with different shapes for the puffs, such as triangles or rectangles, to add visual interest to your presentation.
• These puffs can be made ahead of time and reheated in the oven before serving.

Serving advice

Serve the Sarawakian-style Munster Cheese Puffs as an appetizer or snack. They can be enjoyed on their own or paired with a dipping sauce of your choice, such as sweet chili sauce or a tangy tamarind chutney.

Presentation advice

Arrange the Sarawakian-style Munster Cheese Puffs on a platter, garnished with fresh herbs like cilantro or parsley. The golden-brown puffs will be visually appealing and inviting to your guests.