Blue Cheese Shorties with Fig Confit

shorties.jpg

Makes about 3 dozen

  • 1 cup all-purpose flour

  • 1/2 cup butter, room temperature

  • 4 ounces blue cheese, crumbled

  • 1 egg yolk

  • Ground black pepper

  • Fig preserves, about 3 Tablespoons

Preheat the oven to 350 F. Line a baking sheet with parchment paper.

Place the flour, butter, blue cheese and a few grinds of black pepper in the bowl of a food processor. Process as the machine is running add the egg yolk. Process until the dough just comes together and starts to form a ball.

Dump the dough onto a lightly floured surface and knead a few times to pull the dough together. Roll into 2 logs/cylinders.

 Chill at least 2 hours or freeze and slice in ¼” thick rounds transfer the rounds to the parchment-lined baking sheet.

Using the back or a round half-teaspoon measure or your knuckle, make an indentation in the top of each dough round. Spoon about ¼ teaspoon of fig preserves into each indentation, push the preserves as best as possible into the indentations.

Bake the savouries for 10 – 14 minutes, until the preserves are bubbling and the pastry is light golden on the bottom.

Let cool on the baking sheet for at least 10 minutes, 

horsdoeuvresLesley Stowe Scott