Pimento Cheese Puffs Recipe
Oberon Cabernet Sauvignon, Napa County

Pair with Oberon Cabernet Sauvignon


2 cups sharp cheddar cheese, shredded
1/4 cup mayonnaise
1/4 sour cream
1 Tbsp Cabernet Sauvignon
1/4 cup pimentos, from the jar
3 bunches Green onions, thinly sliced, divided (1/4 cup for garnish)
1 tsp hot sauce, such as Texas Pete or Red Clay
4 sheets frozen puff pastry, thawed
Salt and freshly cracked pepper to taste
Heavy cream as needed for sealing dough in place

Pimento Cheese Puffs


Drain the pimentos

For the pimento cheese start with combining the mayo, sour cream, red wine, and hot sauce together. Then add and mix together the sharp cheddar cheese, pimentos, and green onions. Let sit for 40 minutes before using.

Pre-heat the oven to 350°F.

Unfold puff pastry onto a lightly floured surface and cut each sheet into nine squares.

Lightly brush the center of each pastry square with heavy cream and fold each corner to the center, placing very little pressure.

Place onto sheet pan lined with parchment paper and bake 10-15 minutes or until golden brown. Allow to cool for 5 minutes before placing 1 Tbsp of pimento cheese in the center.

For garnish, sprinkle reserved green onions over top.

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