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
- Mix the dip ingredients together and leave to chill in the fridge.
- To make the bites, whisk the egg yolks, flour and double cream together then stir in the spring onion and cheeses and season well.
- Whisk the egg whites until stiff and fold into the cheese mixture.
- Heat the Dumpling Pan on a medium to high heat. Melt half a teaspoon of butter in each dimple and swirl around to coat.
- 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.
- Serve warm with the dip.
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