The CHEESE AND CURRY STICKS I’m proposing today are a quick and tasty recipe to serve your friends at aperitif time. Fragrant and crisp, they are perfect as a complement to the bread basket, to dip into sauces or to pair with cured meats. As you’ll see, you only need a few ingredients to prepare them, all easily obtainable and often already found in our kitchens.
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- Difficulty: Very easy
- Cost: Very low cost
- Rest time: 30 Minutes
- Preparation time: 10 Minutes
- Portions: 22 sticks
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 52.13 (Kcal)
- Carbohydrates 4.05 (g) of which sugars 0.22 (g)
- Proteins 1.72 (g)
- Fat 3.34 (g) of which saturated 1.46 (g)of which unsaturated 1.00 (g)
- Fibers 0.26 (g)
- Sodium 50.85 (mg)
Indicative values for a portion of 10 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 cup all-purpose flour
- 1 1/4 tsp curry powder
- 1/3 tsp salt
- 4 tbsp butter (cold)
- 1 egg (medium, at room temperature)
- 2 oz Emmental (grated)
- sesame seeds
- poppy seeds
Tools
- 1 Bowl
- 1 Rolling pin
- 1 Work surface
- 1 Fluted pastry wheel
- 1 Pastry brush
- Parchment paper
Steps
Making these tasty and savory CHEESE AND CURRY STICKS is a simple and quick operation.
In a bowl place the flour, curry and salt and mix.
Make a well in the center and add the cold butter cut into pieces. Work everything with your fingertips until you obtain a sandy mixture.
Incorporate the grated cheese and half of the slightly beaten egg.
Mix all the ingredients well until you obtain a dough. Wrap it in plastic wrap and place it in the fridge to firm up for at least 30 minutes.
After the resting time, take the dough and roll it out on a lightly floured surface to a thickness of about 1/5 inch (5 mm).
Cut it with a knife or, as in my case, with a fluted pastry wheel into sticks about 3 1/8 inches (8 cm) long and about 3/8 inch (1 cm) wide.Place the cheese and curry sticks on a baking tray lined with parchment paper, brush them with the remaining egg and sprinkle some with sesame seeds and others with cumin seeds.
Bake in a preheated conventional oven at 392°F (200°C) for 15 minutes or until well golden.
Remove the cheese and curry sticks from the oven, transfer them to a rack and let them cool completely.
They are crisp and tasty and (if you have leftovers) they keep for two or three days if stored in a bread bag.
