Goat’s Cheese Bêignets.

These are truly heavenly serve with a crisp green salad & fresh French bread and lashings of REAL butter.. Yummy!

What you need:
400g Potatoes
200ml Water
60g Butter
80g Flour
2 Eggs
170g Kapiti’s Sainte – Mature Cheese

What to do:

• Cook the potatoes until tender, then mash.

To make Choux pastry:

• Melt the butter & water slowly in a saucepan.

• Bring to nearly boiling, then add flour whisking vigorously until the mix comes away from the sides of the pan and forms a ball.

• Add eggs one at a time, continuing to whisk until incorporated. The mixture will come away from the sides of the pan.

• Beat well adding potatoes. Fold in cheese.

• Heat the oil over a medium heat, test it by dropping in a crust of bread, if ti sizzles & goes golden, your ready to go.

• In the palm of your hand roll a little of the mixture into balls then place into oil and deep fry until golden.

• Drain on kitchen paper. Serve.

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