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Savoury Puffs https://www.metro.ca/userfiles/image/recipes/petits-feuilletes-1924.jpg PT30M PT15M PT1H15M
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.
24
3 3 5 2
1 lb (454 g) homemade or store-bought puff pastry dough 1 egg 1 Tbsp. (15 mL) water
Savoury Puffs

Savoury Puffs

Rate this recipe
3 Votes
24
puffs
0:30
Preparation
0:15
COOKING
1:15
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 1 lb
    (454 g)
    homemade or store-bought puff pastry dough
  • 1
    egg
  • 1 Tbsp.
    (15 mL)
    water
  • 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)
    capers
  • 1/2 cup
    (125 mL)
    basil or dried tomato pesto
  • 1 can
    (90 g)
    smoked oysters, drained and cut in two
Imprimer ma sélection

Preparation

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

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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