At a glance
Cut small rounds from puff pastry, layer them into little cases, brush with egg and bake until golden – the fiddliest and slightly longer part of the job. Once completely cooled, fill with creamy spreads – from salmon to cheese to sun-dried tomatoes – then finish with a few simple garnishes to taste.
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Ready-made pastry and cutters
Unroll the puff pastry and get your round cutters ready (square ones work too, but they're not as pretty). You'll need one larger and one smaller cutter, so that once you cut out the centre, a small rim remains.
For this step
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Making the most of the scraps
Cut the rounds close together to save on pastry. Gather the leftover scraps and press them together – don't squash them too hard, just line them up snugly and run a rolling pin over them gently to join the pieces. I use these off-cuts to make things like savoury breadsticks or Nutella pastries.
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Assembly method 1
Brush each pastry round with beaten egg, then stack them – starting with a full round (no centre cut out) on the bottom, topped with two rounds that have had their centres removed.
For this step
0/1
How it went
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