Ingredients
1 Packet of Jalapeño Savoury Biscuit Dough (available to buy via our website and on Ocado too)
1 Tbsp Olive oil
2 garlic cloves
1 Tbsp Mustard
1 tsp black pepper
Pinch of Salt
4 tbsp corn flour
50g butter
500ml milk
100ml white wine
100g grated cheddar
100g grated gruyere
50g parmesan
150g mozzarella cheese
Fresh chives
Method
Preheat the oven to 180c fan
In a pan add olive oil and smashed garlic
On medium heat Cook garlic until softened
In a jug add milk, cornstarch, mustard, pepper, salt, and mix well (important you add the cornstarch to cold milk and mix well, or it will create lumps in your sauce)
Add butter to the pan
Slowly pour in ⅓ of the milk mixture whilst whisking at the same
Whisk well ensuring there are no clumps
Repeat and pour another ⅓ and mix well
Pour the last ⅓ of milk and mix well ensuring the mixture is boiling
Turn the heat off and all your cheese except the mozzarella
Mix the cheeses into the sauce
Tear your mozzarella into pieces and add it all over the cheese sauce
Place your jalapeno dough pucks directly on top of the cheese sauce, gently pressing them into the sauce mixture, whilst still keep the tops of the dough exposed
Bake for 30 minutes or until golden and bubbly
Finish with freshly chopped Chives
