Savoury Puffs

Savoury Puffs
  • 24 puffs
  • 0:30 Preparation
  • 0:15 Cooking
  • 1:15 Total Time


Add all
  • 1 lb
    (450 g)

    homemade or store-bought puff pastry dough

  • 1


  • 1 Tbsp.
    (15 mL)


  • filling:

  • 1/2 cup
    (125 mL)

    finely chopped prosciutto

  • 1/2 cup
    (125 mL)

    fresh parmesan

  • 1 tsp.
    (5 mL)

    Dijon mustard

  • 1/2 cup
    (125 mL)

    softened cream cheese

  • 3 oz
    (85 g)

    smoked salmon chopped fine

  • 1 Tbsp.
    (15 mL)

    chopped fresh dill

  • 2 tsp.
    (10 mL)


  • 1/2 cup
    (125 mL)

    basil or dried tomato pesto

  • 1 can
    (90 g)

    smoked oysters drained and cut in two


In a bowl, mix ingredients for selected filling, if necessary. Set aside.

With a rolling pin, roll out dough between two pieces of waxed paper dusted with flour into a rectangle measuring about 18 in. x 12 in. (45 cm x 30 cm). Cut dough into 24 3-in. (7.5-cm) squares.

Divide filling equally among squares, placing it in the centre of each.

In a small bowl, beat egg and water. Brush edges of two sides of each square with egg wash.

Fold dough over filling, making little triangular turnovers. Press edges of each turnover together to seal.

Place turnovers on ungreased baking sheets. Brush turnovers evenly with remaining egg wash. Cover and refrigerate about 30 minutes or until dough is firm.

Turnovers can be prepared up to this point and frozen in airtight containers for up to 3 weeks. Do not thaw before baking.

Bake in centre of a 425°F / 220°C oven for 15 minutes or until turnovers are puffed up and gold.

Source: Metro

Wine and meal pairing

Fruity and light

Fruity and light
These light wines are characterised by their simple fruity aromas, the sensation of freshness they leave, and their unassuming structure. They must be consumed young.
Product categories: red wine, rosé wine.

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© Société des alcools du Québec, 2007