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Cooking
Puff Pastry Bites
· 20 servings
Prepare the pastry and cutters
Unroll the puff pastry and get two round cutters ready (square ones work too, but they're not as pretty). Use one larger and one smaller cutter, so that after cutting out the centre you're left with a thin border.
Make use of the leftover pastry
Cut the circles close together to save on pastry. Gather up the scraps afterwards – don't press them together too firmly, just lay them side by side and run the rolling pin over them gently so the pieces join up. You can turn these into savory breadsticks or Nutella pastries, for example.
Assembly method one
Brush each round with beaten egg, then stack them – a full round (without the cut-out centre) on the bottom, topped with two rounds that have had their centres removed.
Assembly method two
Alternatively, stack the rounds together first. Press down lightly (so the finished base doesn't slide apart or tilt to one side, as happened with a few of mine) and only then brush with egg. Just be careful not to brush the sides, or the pastry won't rise properly.
Prick the base and bake
Bake in an oven preheated to 200 °C until nicely puffed up and golden. You can prick the bottom round with a fork before baking if you like, so it doesn't rise too much.
Let cool completely
Leave the baked shells to cool completely, then fill them with your prepared spreads.
Salmon filling
Blended smoked salmon, spreadable butter, salt and pepper. Garnish: chives or dill, a small piece of smoked salmon.
Sun-dried tomato and olive filling
Ricotta blended with sun-dried tomatoes in oil. Garnish: a piece of black olive.
Blue cheese filling
Blended blue cheese with cream cheese or spreadable butter, thinned and softened with a little cream. Garnish: a piece of toasted walnut.
White mould cheese and grape filling
Blended and whipped white mould cheese, butter, cream. Garnish: a white grape.