Prue Leith’s Double Cheese & Spring Onion Bites with Sour Cream Dip

MAKES 28

Made in Prue’s Cast Iron Dumpling Pan, these snackable savoury bites are all the better for a double helping of cheese and a dunk in the sour cream dip. Yum!

Made using our Prue’s World Cast Iron Dumpling Pan.

Ingredients

For the soured cream and chive dip

  • 4 tbsp soured cream
  • 1 tbsp chives, chopped
  • Salt and ground black pepper

For the bites

  • 6 eggs, separated
  • 60g self-raising flour
  • 4 tbsp double cream
  • 4 spring onions, finely sliced
  • 40g Parmesan, grated
  • 75g extra-mature cheddar, grated
  • Salt and ground black pepper

To cook

  • 50g butter

Instructions

  1. Mix the dip ingredients together and leave to chill in the fridge.
  2. To make the bites, whisk the egg yolks, flour and double cream together then stir in the spring onion and cheeses and season well.
  3. Whisk the egg whites until stiff and fold into the cheese mixture.
  4. Heat the Dumpling Pan on a medium to high heat. Melt half a teaspoon of butter in each dimple and swirl around to coat.
  5. Fill the dimples ¾ full with the egg and cheese mix. Reduce the heat to medium and cook for 2-3 minutes until the edges begin to pull away from the sides. Using two wooden chopsticks or a teaspoon, flip each bite over and cook for another 2 minutes or until cooked through. Remove the bites from the pan and keep warm while you continue to cook in batches until all of the mixture is used up.
  6. Serve warm with the dip.