Pimiento Cheese Cups

Pimiento Cheese Cups

Our favorite spread is even better cradled in these flaky, buttery Pimiento Cheese Cups.

Pimiento Cheese Cups
Makes 24
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  1. 1 cup shredded smoked Cheddar cheese
  2. ¼ cup cream cheese, softened
  3. 3 tablespoons diced pimientos
  4. 2 tablespoons mayonnaise
  5. ½ teaspoon Worcestershire sauce
  6. ½ teaspoon kosher salt
  7. ¼ teaspoon ground black pepper
  8. ¼ teaspoon hot sauce
  9. 1 large egg
  10. 1 teaspoon water
  11. ½ (17.3-ounce) package frozen puff pastry sheets, thawed (1 sheet)
  12. 1 teaspoon smoked paprika
  13. Garnish: chopped fresh chives
  1. Preheat oven to 400°. Spray a 24-cup miniature muffin pan with baking spray with flour.
  2. In a medium bowl stir, together Cheddar, cream cheese, pimiento, mayonnaise, Worcestershire, salt, pepper, and hot sauce. In a small bowl, whisk together egg and water.
  3. On a lightly floured surface, unfold pastry sheet; roll into a 12-inch square. Cut into 24 (2-inch) squares. Brush with egg mixture; sprinkle with paprika. Gently press each square into bottom and up sides of prepared muffin cups. Refrigerate 15 minutes.
  4. Bake 8 minutes. Remove from oven. Spoon about 2 teaspoons cheese mixture into center of each pastry, pressing cups gently with the back of a spoon.
  5. Bake until golden brown and cheese melts, about 5 minutes. 
Let cool completely. Garnish with chives, if desired.
Taste of the South https://www.tasteofthesouthmagazine.com/

Find more great recipes like this one in Taste of the South‘s December 2015 issue!




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