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Cheese and Trout pastry bites Ingredients For the pastry 350 g prepared Puff pastry, chilled 75g Winterdale Shaw Farmhouse Cheddar cheese, grated 1 egg yolk, mixed with 1 tbsp water For the topping 110g Montgomery's Cheddar cheese 2 Leeks, finely sliced 25g Butter 1 lime pinch grated Nutmeg pinch freshly ground black pepper 110g rainbow trout fillets, skinned and cut into thin strips Prep time: 20 mins Cook time: 20 mins Serves: 24 pastry bites Method 1. Preheat the oven to 200C/gas 6. Roll out the pastry to a 25cm x 10cm rectangle. Sprinkle the top two-thirds of the pastry with the grated cheese. Fold the bottom third up to cover the middle third and then fold the top third over this. Give the pastry a quarter turn. This incorporates a layer of cheese into the puff pastry. 2. Roll out the pastry to the thickness of a £1 coin. Cut into 5cm squares and place on a baking sheet. Brush with the egg glaze. 3. Thinly slice the cheddar cheese into similar size squares and use to cover each pastry square. 4. Lightly sauté the shredded leek in the butter for 2 - 3 minutes. Use half the lime to squeeze juice over the leeks. Season well and spoon the leeks onto the cheese covered pastries. Top with strips of trout. 5. Place pastries on a baking sheet lined with baking parchment and bake for 15-20 minutes until the pastry is well risen and golden. 6. Garnish with thin slices of lime and serve warm. NOTE: These lovely little snacks can be prepared in advance and frozen until needed! Cheese Biscuits Ingredients 100g Butter 100g Flour 100g Ashmore Farmhouse or Quicks No Kidding Goats Cheese Fennel seeds cayenne pepper caraway seeds, poppy seeds, cumin seeds and Paprika, (optional alternative toppings) For the egg wash: 1 egg yolk 1 tbsp water Prep time: 5 mins Cook time: 5 mins Serves: 4-6 Method 1.Place the butter, cheese and flour into a food processor and whiz until the mixture forms a smooth dough. 2. Remove the dough from the processor and form it into a long log shape, with a diameter of about 5cm. Wrap the log up tightly in cling film and refrigerate for 30 minutes. 3. When you are ready to cook the biscuits, set the oven to 190°C/gas 5 and line two baking trays with baking parchment. Unwrap the log and cut it into thin slices. For thin, crispy biscuits, slice them as thinly as possible. Lay the biscuits on the baking trays. 4. Make an egg wash by mixing the egg yolk with one tablespoon of water. Brush the egg wash over the biscuits to glaze them. Top the biscuits with some fennel seeds and cayenne, or use any combination of caraway seeds, poppy seeds, cumin seeds, or paprika. 5. Bake for 4-5 minutes, depending on the thickness of the biscuits, until golden brown. Transfer to a wire rack to cool and store in an airtight tin