1. Recipes

How to Make Irish Beer Cheese Puffs - A Step-by-Step Guide

When it comes to delicious and comforting pub fare, few things can beat the classic combination of beer and cheese. And when you combine these two beloved ingredients in a light, fluffy, and savory puff pastry, you get an irresistible treat that is perfect for any occasion. That's why we're excited to share with you our recipe for Irish Beer Cheese Puffs.

These delightful little bites are the perfect snack to serve at your next gathering or to enjoy on a cozy night in. They're incredi...

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Ingredients

  • 4 tablespoons Irish-style butter
  • ½ cup Irish stout beer (such as Guinness® Extra Stout)
  • ½ teaspoon kosher salt
  • ½ teaspoon white sugar
  • ½ cup all-purpose flour
  • 2 large eggs
  • ¾ cup grated sharp Irish Cheddar cheese, plus more to taste
  • 1 pinch cayenne pepper, or to taste
  • 1 tablespoon olive oil
  • 2 cups chopped leeks, washed thoroughly and drained
  • ½ teaspoon kosher salt, or more to taste
  • 2 tablespoons water, or as needed
  • ½ cup sliced green onions
  • 1 tablespoon fresh lemon juice
  • ½ cup mascarpone cheese
  • freshly ground black pepper to taste

Information

  • Prep Time: 25 mins
  • Cook Time: 35 mins
  • Additional Time: 30 mins
  • Total Time: 1 hr 30 mins
  • Servings: 12
  • Yield: 12 servings

  • Gather all ingredients, and preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with a silicone liner (such as Silpat®).
  • Combine butter, beer, salt, and sugar in a saucepan over medium-high heat. Let butter melt and bring to a simmer.
  • Add flour all at once and stir with a wooden spoon until it all comes together, about 30 seconds. Continue to cook and stir until the dough dries out a bit and starts sticking to the bottom of the pan, another minute or so.
  • Turn off the heat and continue stirring for another 1 to 2 minutes, scraping as much off the bottom of the pan as you can.
  • Transfer dough into a bowl. Add one egg and whisk it into a bit of the hot dough. Keep whisking in more dough until incorporated. Repeat with remaining egg, cleaning out the whisk as needed, until well combined and dough is sticky.
  • Add ¾ cup Cheddar cheese and cayenne and stir until incorporated.
  • Scoop 12 rounded tablespoons of dough onto the prepared baking sheet. Press a little Cheddar on the tops and sides of each puff.
  • Bake in the center of the preheated oven until nicely puffed and beautifully browned, about 25 minutes. Turn off the oven and crack the door; let cheese puffs cool, undisturbed, for 30 minutes.
  • Meanwhile, make the spread: Heat olive oil in a pan over medium heat. Add leek and ½ teaspoon salt; cook and stir until just barely tender, 7 to 10 minutes, adding a splash of water every few minutes to prevent browning.
  • Stir in green onions and sauté briefly for 1 to 2 minutes. Transfer leek-onion mixture to a bowl and let cool for 5 to 10 minutes.
  • Add lemon juice and mascarpone cheese and mix until well combined. Season with salt and pepper to taste. Refrigerate until cheese puffs have finished cooling.
  • Serve cheese puffs with spread.

    • Nutrition

    159 cal.

    • Total Fat: 13g
    • Saturated Fat: 7g
    • Cholesterol: 60mg
    • Sodium: 252mg
    • Total Carbohydrate: 7g
    • Dietary Fiber: 1g
    • Protein: 4g
    • Potassium: 65mg

    Categories

    Appetizer recipes
    Snack recipes
    Finger food recipes
    Party food recipes
    St patrick's day recipes