Ingredients

Method

• 125 g self-raising flour
• 60 g butter
• 1 1⁄4 cups water
• 2 free-range eggs
• 2 free-range egg yolks
• 125 g Comté cheese, finely grated
• 5 g thyme, finely chopped
• 5 g rosemary, finely chopped
• sea salt and freshly ground black pepper, to taste
• vegetable oil, for frying

Method

Ingredients

1. Sift the flour into a bowl. Melt the butter and water together in a saucepan and bring to the boil.

2. Tip the flour into the saucepan, remove from the heat and beat vigorously with a wooden spoon until the mixture forms a ball that comes away from the sides of the pan. Turn the pastry into a clean bowl and allow to cool slightly.

3. While the pastry is cooling, lightly beat the eggs and egg yolks in separate bowls. Gradually add the eggs to the pastry, beating well after each addition, until the mixture is smooth and glossy. Stir in the cheese and herbs and season to taste.

4. Heat the oil in a saucepan. Gently cook teaspoonfuls of the dough at a time until golden brown. Drain on kitchen paper. Serve warm or at room temperature.

Find more cheese recipes here.

Photography: Toby Murphy
Production: Khanya Mzongwana
Food assistant: Unathi Taffa