Dubliner Pies for Two

 

Have you ever tried Dubliner Cheese?  If not, it’s a wonderfully unique cheese.  I can’t get enough of it.  The problem is it’s a bit expensive at my regular grocery store.  I discovered that it is sold at Sam’s Club in a giant hunk for about half the price!

 

 

 

What to do with a large hunk of cheese beside cut off slightly less large chunks of it and eat it as I watch “Scrubs” reruns?

 

I had some puff pastry in my freezer and eggs in my fridge so I decided to make little pies.

 

Maybe you would call it a Quiche, not sure, but either way if you like cheese I know you’ll enjoy these little pastries as much as I did.

 

These pies are reminiscent of some wonderful french pastries I would drive 10 miles for almost every morning when I vacationed in St. Martin back in 2009.  There was a lovely little french bakery, in the capital of Marigot, that served goat cheese quiches.  They were soooo good, especially when eaten while drinking a freshly made latte and staring at the crystal blue waters of this beautiful island…

 

 

True, these quiches or pies or whatever you would like to call them, don’t have goat cheese and it’s probably pretty likely you won’t be eating them while looking at these waters but they do give me that decadent vacation feeling when eating these crispy, soft and cheesy  individual delights!

 

Print this Recipe

 

Dubliner Pies

makes two servings

 

 

2 five-inch square sheets of frozen puff pastry (thawed)

2 eggs

2 ounces of Dubliner cheese grated

2 T. milk

2 – 4.5 inch (diameter) round baking pans

seasoning for sprinkle, I like Table Mountain Seasoning

olive oil for greasing pans

 

 

 

1. Combine the eggs, cheese and milk in a bowl.  Set aside.

2. Grease each pan with a little bit of olive oil.

 

 

3. Gently press puff pastry into each pan.

4. Pour half of the egg mixture into the pastry.

 

 

5. Fold in the corners and sprinkle with seasoning.

6. Place baking pans on a cookie sheet and place in the pre-heated oven.

7. Bake at 400 degrees Fahrenheit for 25 minutes or until the egg is set and pastry is

brown.  Don’t underbake the pastry, it is better to overbake it.

 

 

The pastry will be puffy when you remove it from the oven.  Let cool for about 10 minutes and serve warm.  These pastries can be refrigerated and reheated up to 3 days later in the oven and they still taste fresh.

 

Someday when Strudel and I have our bakery, these are going to be a mainstay on the menu.  You’ll have to come on down and have one of these treats and a nice cup of coffee with us!

 

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