Smoked cheddar, apple and mustard beignet

These make for great canapés or an indulgent snack.

Serves 6-8


  • Pastry:
  • 90g butter, cubed
  • 220ml water
  • 110g plain flour
  • Pinch of salt
  • 3 eggs, beaten
  • 1 teaspoon of dijon mustard
  • 50g smoked cheddar
  • 1/2 green apple, cut into very small cubes
  • 1 teaspoon carrot powder (optional)
  • 1-2 pinches dried chipotle flakes
  • For the dipping sauce:
  • 20g honey
  • 1 pinch of dried chipotle flakes


Preheat oil oil in a deep fat fryer to 190C
For the sauce, on a low heat, ‘melt the honey’ with the flakes and pour into a small bowl ready for service
Put the butter and water into a saucepan and melt the butter on a low heat
Add the salt to the flour
When the butter has melted, bring the water to boil and add the flour
Moving as quickly as you can, beat the mixture together until it becomes thick, smooth and leaves the sides
Transfer to a plate to cool down
When the batter is blood temperature tip it back to the pan and start adding the eggs gradually in until the mixture falls reluctantly off the mixing spoon
Add the rest of the ingredients
Fry in the hot oil in batches until golden brown (6-7 minutes) and cooked through and serve hot with the dip!