Auntie Hilda's Cheese Boats

By Vanessa Priest
@Vanessa_Priest

This is a firm family favourite of cheese soufflé in a cheese pastry case created by an old family friend for when the hoards decended on her house at Christmas and Easter. She would make boxes of them in advance, put them in the freezer and take out as many and needed to heat up in the Aga whilst the tea and coffee brewed. You don't have to use an Aga or the boat shaped moulds but I think they taste better if you do. Have also made this using gluten free pastry which my sister-in-law says tastes as good as the original

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Serves:

2 teenagers or 12 Adults

Prep:

40 Min

Cook:

30 Min

Method:

Bake

Ingredients

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6 oz: plain flour
1/2 tsp: salt
1 pinch: cayenne pepper
3 oz: butter
4 oz: mature grated cheddar cheese
1 medium: egg yolk
1 dash(es): milk
1 oz: butter
1 oz: plain flour
1 pinch: black pepper
1 pinch: cayenne pepper
1/2 pt: milk
4 oz: mature grated cheddar cheese
3: egg yolks
4: egg whites

How to Make Auntie Hilda's Cheese Boats

Step-by-Step

1Gather your ingredients together and weigh out what you will need for the pastry and the filling. Pre-heat your oven to 180C and grease your boat cases/pie tins
2Mix all the pastry ingredients together with a dash of milk to form a stiff dough. Roll out to a thickness of 2mm onto a floured board. And cut to shape. Fill your moulds, I can get anything from 24 to 30 cases from this quantity of pastry.
3For filling: melt butter and slowly stir in flour, cayenne pepper, black pepper and milk to form a roux sauce. Take off heat. When thickened add in egg yolks and grated cheese. Whisk egg whites to soft peaks and fold into the sauce, then spoon into the pastry cases.
4Put your boat moulds onto baking sheets and Cook in a moderate oven 180c or middle shelf of Aga for 20 mins, or until cheese cream has risen and is browned. For Parties- make in advance and freeze. Reheat in oven from frozen (15-20 mins) and best served warm.