Bourbon Beer Cheese Puffs

• 8 ounces sharp yellow cheddar cheese, grated (2 1/2 cups)
• 2 ounces cream cheese
• 1/4 cup beer, preferably bourbon ale
• 2 tablespoons Maker's Mark Bourbon
• 1 teaspoon hot paprika
• 1 teaspoon mustard, preferably beer mustard
• Kosher salt and freshly ground black pepper
• 1 (17-ounce) package frozen puff pastry, thawed
• 1 large egg, beaten

1. 1.
2. Preheat the oven to 425F.
3. Line a half-sheet pan with parchment paper.
4. 2.
5. In a food processor, pulse the cheddar, cream cheese, beer, bourbon, paprika, and mustard until smooth, scraping the bowl occasionally.
6. Season to taste with salt and pepper.
7. Transfer to a large resealable plastic bag.
8. 3.
9. Unwrap and unfold the puff pastry sheets.
10. Cut each into 9 3-inch squares.
11. Snip a 1/2-inch hole in the corner of the bag with the cheese mixture.
12. Pipe the cheese mixture onto one half of each pastry square, leaving a 1/2-inch rim.
13. 4.
14. In a small bowl, beat the egg with 1 tablespoon water.
15. Brush the egg wash on the rim of a pastry square.
16. Fold the pastry in half to form a triangle and press the edges to seal, then press with the tines of a fork.
17. Repeat with the remaining pastries.
18. Transfer to the prepared pan, spacing 1/2 inch apart.
19. Brush the tops of the pastry with the egg wash.
20. 5.
21. Bake until golden brown, about 20 minutes.
22. Transfer to a wire rack to cool, leaving behind any cheese that may have oozed out of the pastry.
23. Serve warm or room temperature.

cheddar cheese, cream cheese, beer, bourbon, hot paprika, mustard, kosher salt, pastry, egg

Taken from www.foodnetwork.com/recipes/bourbon-beer-cheese-puffs.html (may not work)