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1. Cut some fingers of cheese about 1 inch thick, roll each in a piece of flaky pastry and seal well, then fry in deep oil until the batons are golden brown.
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2. Serve hot or cold as a hors d'oeuvre or after dinner savory.
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3. If Gruyere cheese is used, add a little salt and pepper to the pastry, but this is not necessary with Cheddar cheese, which gives an equally good result.
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