This recipe allows you to create delectable “Savory Puff Pastry Bites,” individual portions of golden, flaky puff pastry encasing a variety of savory fillings. The image showcases numerous perfectly baked, puffed-up pastry squares or parcels arranged neatly on baking sheets, boasting a rich, golden-brown hue that indicates their crisp and buttery texture. The slight imperfections and varying shapes of the pastry suggest a homemade, rustic charm. These versatile bites are ideal as appetizers for parties, a sophisticated snack, or a delightful addition to a brunch spread. The beauty of this recipe lies in its adaptability; you can customize the fillings to suit any taste or occasion, making it a reliable crowd-pleaser.
Ingredients:
For the Puff Pastry:
- 2 sheets (approximately 17.3 oz total) store-bought frozen puff pastry, thawed according to package directions (usually in the refrigerator overnight or at room temperature for 30-40 minutes)
For the Fillings (Choose one or more combinations, yields approx. 12-16 bites per sheet):
Option 1: Spinach and Feta
- 1 tablespoon olive oil
- 1 shallot, finely minced
- 5 oz fresh spinach, roughly chopped
- 4 oz (about ½ cup) crumbled feta cheese
- 2 tablespoons cream cheese, softened
- Pinch of nutmeg
- Salt and black pepper to taste
Option 2: Mushroom and Thyme
- 1 tablespoon unsalted butter
- 8 oz mixed mushrooms (cremini, button, shiitake), finely diced
- 1 clove garlic, minced
- 1 tablespoon fresh thyme leaves, chopped (or ½ teaspoon dried thyme)
- 2 tablespoons crème fraîche or heavy cream
- Salt and black pepper to taste
Option 3: Caramelized Onion and Goat Cheese
- 1 tablespoon olive oil
- 1 large yellow onion, thinly sliced
- 1 teaspoon balsamic vinegar (optional)
- 4 oz (about ½ cup) soft goat cheese, crumbled
- Fresh rosemary, finely chopped (optional)
- Salt and black pepper to taste
Egg Wash (for all options):
- 1 large egg, beaten
- 1 tablespoon water
Equipment:
- Baking sheets
- Parchment paper
- Rolling pin
- Pizza cutter or sharp knife
- Small mixing bowls (for fillings)
- Small saucepan or skillet (for cooking fillings)
- Pastry brush
Instructions:
Part 1: Prepare the Fillings (Choose your preferred option(s))
For Spinach and Feta Filling:
- Heat olive oil in a skillet over medium heat. Add minced shallot and sauté until softened, about 2-3 minutes.
- Add chopped spinach and cook until wilted and all liquid has evaporated. Remove from heat.
- In a bowl, combine the cooked spinach mixture with crumbled feta cheese, softened cream cheese, and a pinch of nutmeg. Season with salt and pepper to taste. Mix well and set aside to cool.
For Mushroom and Thyme Filling:
- Melt unsalted butter in a skillet over medium heat. Add finely diced mushrooms and cook until softened and browned, and all their liquid has evaporated, about 8-10 minutes.
- Add minced garlic and chopped fresh thyme. Sauté for another 1-2 minutes until fragrant.
- Stir in crème fraîche or heavy cream. Cook for 1 minute until slightly thickened. Season with salt and pepper to taste. Remove from heat and set aside to cool.
For Caramelized Onion and Goat Cheese Filling:
- Heat olive oil in a skillet over medium-low heat. Add thinly sliced onion and cook slowly, stirring occasionally, for 20-30 minutes until deeply caramelized and soft. For added depth, stir in balsamic vinegar during the last 5 minutes of cooking. Remove from heat and let cool.
- In a bowl, combine the cooled caramelized onions with crumbled goat cheese and optional fresh rosemary. Season with salt and pepper to taste. Mix gently.
Part 2: Prepare and Fill the Puff Pastry
- Preheat Oven & Prepare Baking Sheets: Preheat your oven to 400°F (200°C). Line two large baking sheets with parchment paper.
- Thaw Puff Pastry: Ensure your puff pastry sheets are thawed but still cold and easy to handle. Unfold each sheet onto a lightly floured surface.
- Cut Pastry: Using a pizza cutter or a sharp knife, cut each puff pastry sheet into 9-12 equal squares (e.g., cut into 3 rows by 3 or 4 columns, depending on desired size). For slightly larger bites, 9 squares per sheet is ideal; for smaller, more bite-sized pieces, aim for 12 or 16.
- Place Filling: Place a small spoonful (about 1-2 teaspoons) of your chosen cooled filling in the center of each pastry square. Avoid overfilling, as this can lead to leakage.
- Shape the Bites:
- Option A (Folded Squares/Parcels – as seen in image): Bring two opposite corners of the pastry square together over the filling and pinch them firmly to seal. Then bring the other two opposite corners to meet in the center and pinch firmly to seal, forming a small parcel. Ensure all seams are securely sealed to prevent the filling from escaping.
- Option B (Triangles): Fold the square in half diagonally to form a triangle. Crimp the edges with a fork to seal.
- Option C (Pockets): Fold the square in half, bringing one side over to meet the other, creating a rectangle. Crimp the edges with a fork to seal.
- Arrange on Baking Sheets: Carefully transfer the shaped puff pastry bites to the prepared baking sheets, leaving about 1 inch of space between each one to allow for expansion.
Part 3: Bake the Puff Pastry Bites
- Egg Wash: In a small bowl, whisk together the egg and water to create an egg wash. Using a pastry brush, lightly brush the tops of each puff pastry bite with the egg wash. This will give them a beautiful golden sheen.
- Bake: Bake for 15-20 minutes, or until the puff pastry is deeply golden brown, puffed up, and crispy. Baking time may vary depending on your oven and the size of your bites.
- Cool: Remove the baking sheets from the oven and transfer the hot puff pastry bites to a wire cooling rack. Allow them to cool for a few minutes before serving, as the filling can be very hot.
Part 4: Serve
- Serve Warm: These savory puff pastry bites are best served warm, when the pastry is at its crispiest and the filling is flavorful.
- Storage: Leftovers can be stored in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 3 days. Reheat in a toaster oven or regular oven at 350°F (175°C) for a few minutes to restore crispiness. Avoid reheating in the microwave, as it will make them soggy.