Irish Beer Cheese Puffs

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(5)
3 Reviews
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While this is by no means an authentic Irish recipe, I do use Irish beer, Irish butter, and sharp Irish Cheddar (along with a French technique!) to make these easy, cheesy puffs that are perfect for entertaining. Delicious to eat alone or with this spring onion and mascarpone spread.

By
John Mitzewich
Chef John
John Mitzewich
John Mitzewich — aka Chef John — has produced more than 1,500 cooking videos for Allrecipes. He's the actor, director, and screenwriter whose hands and voice confidently walk you through techniques.
Allrecipes' editorial guidelines
Updated on November 30, 2024
4
Irish beer cheese puffs on a plate.
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4
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Prep Time:
25 mins
Cook Time:
35 mins
Additional Time:
30 mins
Total Time:
1 hr 30 mins
Servings:
12
Yield:
12 servings
Jump to Nutrition Facts

I like to post a St. Patrick's Day-themed video every year around this time, and those recipes fall into one of three groups. Sometimes they're traditional, fairly authentic classics like soda bread or colcannon; others are iconic Irish-American staples like corned beef and cabbage; and then there's a third group of recipes, which are things that sound Irish, but are most definitely not, and these Irish Beer Cheese Puffs are a perfect example.

I traveled through Ireland as a young man, and I saw exactly zero beer cheese puffs, but I did see Irish cheese, beer, and butter, which are all featured prominently in these tasty, and very easy, snacks. As far as the Spring Onion Mascarpone spread goes, I just thought it would make for a great complementary spread, and it did, but Michele thinks it was due to less obvious, subconscious influences. She's half Italian, and half Irish, and feels like that was the actual reason. Maybe it was a little of both.

You could serve these with another type of dip, or none at all, since they're certainly tasty enough to enjoy plain. Or, as I mentioned in the video, cut them open and stuff something delicious inside. I was thinking about filling them with a mustardy, corned beef salad, but that was just one of many ideas that came to mind. Anyway, whether you serve these as shown, or give them your own twist, I really do hope you give them a try soon. Enjoy!

Cheese puffs on a silicone-lined baking sheet
Irish Beer Cheese Puffs. Chef John
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Ingredients

Original recipe (1X) yields 12 servings

Cheese Puffs:

  • 4 tablespoons Irish-style butter

  • ½ cup Irish stout beer (such as Guinness® Extra Stout)

  • ½ teaspoon kosher salt

  • ½ teaspoon white sugar

  • ½ cup all-purpose flour

  • 2 large eggs

  • ¾ cup grated sharp Irish Cheddar cheese, plus more to taste

  • 1 pinch cayenne pepper, or to taste

Spread:

  • 1 tablespoon olive oil

  • 2 cups chopped leeks, washed thoroughly and drained

  • ½ teaspoon kosher salt, or more to taste

  • 2 tablespoons water, or as needed

  • ½ cup sliced green onions

  • 1 tablespoon fresh lemon juice

  • ½ cup mascarpone cheese

  • freshly ground black pepper to taste

Directions

  1. Gather all ingredients, and preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with a silicone liner (such as Silpat®).

    Various bowls filled with ingredients to make Irish beer cheese puffs.

    ALLRECIPES/ BAHAREH NAITI 

  2. Combine butter, beer, salt, and sugar in a saucepan over medium-high heat. Let butter melt and bring to a simmer.

    Butter and beer heating in a saucepan.

    ALLRECIPES/ BAHAREH NAITI 

  3. Add flour all at once and stir with a wooden spoon until it all comes together, about 30 seconds. Continue to cook and stir until the dough dries out a bit and starts sticking to the bottom of the pan, another minute or so.

    A person stirring batter mix in a saucepan.

    ALLRECIPES/ BAHAREH NAITI 

  4. Turn off the heat and continue stirring for another 1 to 2 minutes, scraping as much off the bottom of the pan as you can.

    Cheese puff batter in a saucepan with a wooden spoon.

    ALLRECIPES/ BAHAREH NAITI 

  5. Transfer dough into a bowl. Add one egg and whisk it into a bit of the hot dough. Keep whisking in more dough until incorporated. Repeat with remaining egg, cleaning out the whisk as needed, until well combined and dough is sticky.

    Cheese puff batter in a glass bowl with a wire whisk.

    ALLRECIPES/ BAHAREH NAITI 

  6. Add ¾ cup Cheddar cheese and cayenne and stir until incorporated.

    Cheese puff batter in a glass bowl.

    ALLRECIPES/ BAHAREH NAITI 

  7. Scoop 12 rounded tablespoons of dough onto the prepared baking sheet. Press a little Cheddar on the tops and sides of each puff.

    Unbaked cheese puffs on a lined baking sheet.

    ALLRECIPES/ BAHAREH NAITI 

  8. Bake in the center of the preheated oven until nicely puffed and beautifully browned, about 25 minutes. Turn off the oven and crack the door; let cheese puffs cool, undisturbed, for 30 minutes.

    Baked cheese puffs on a lined baking sheet.

    ALLRECIPES/ BAHAREH NAITI 

  9. Meanwhile, make the spread: Heat olive oil in a pan over medium heat. Add leek and ½ teaspoon salt; cook and stir until just barely tender, 7 to 10 minutes, adding a splash of water every few minutes to prevent browning.

    Sliced green onions sauteed in a skillet.

    ALLRECIPES/ BAHAREH NAITI 

  10. Stir in green onions and sauté briefly for 1 to 2 minutes. Transfer leek-onion mixture to a bowl and let cool for 5 to 10 minutes.

    Green onions and leeks sauteed in a skillet.

    ALLRECIPES/ BAHAREH NAITI 

  11. Add lemon juice and mascarpone cheese and mix until well combined. Season with salt and pepper to taste. Refrigerate until cheese puffs have finished cooling.

    Onion and leek mixture in a bowl.

    ALLRECIPES/ BAHAREH NAITI 

  12. Serve cheese puffs with spread.

    Irish beer cheese puffs on a plate.

    ALLRECIPES/ BAHAREH NAITI 

Chef's Notes:

You can use European-style butter (or any butter), any beer, and any sharp Cheddar or melty cheese for this recipe.

Feel free to double, triple, or quadruple this recipe to have enough for a party.

You may have leftover spread. Use it as a sandwich spread or for dipping carrots or other veggies.

Nutrition Facts (per serving)

159 Calories
13g Fat
7g Carbs
4g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 159
% Daily Value *
Total Fat 13g 16%
Saturated Fat 7g 34%
Cholesterol 60mg 20%
Sodium 252mg 11%
Total Carbohydrate 7g 3%
Dietary Fiber 1g 2%
Protein 4g 9%
Potassium 65mg 1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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