SAVORY PUFF PASTRY POCKETS RECIPE BY TASTY
Here's what you need: ricotta cheese, fresh spinach, artichoke heart, salt, pepper, frozen puff pastry, shredded mozzarella cheese, pepperonis, marinara sauce, roasted red pepper, pesto, mozzarella pearls, butter
Provided by Pierce Abernathy
Categories Snacks
Yield 12 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 400˚F (200˚C).
- In a medium-sized mixing bowl, combine the ricotta, spinach, artichokes, salt, and pepper, and mix until fully incorporated.
- Lay a sheet of puff pastry dough over the ice cube tray and carefully press into the dough forming it to the ice tray.
- Place the shredded mozzarella, pepperonis, and marinara in the first four cube divots.
- Place the roasted red peppers, pesto, and mozzarella pearls in the middle four cube divots.
- Spoon the ricotta mixture into the last 4 cube divots.
- Place the other sheet of puff pastry over the ice cube tray and use a rolling pin to seal it. Chill for at least 10 minutes.
- On a parchment paper-lined baking sheet, invert the ice cube tray releasing the puff pastry pockets.
- Using a knife, cut any excess dough from the sides.
- Using a fork, press into the the edges of the pastry and seal.
- Brush the pastry with butter and bake for 30 minutes.
- Enjoy!
Nutrition Facts : Calories 323 calories, Carbohydrate 12 grams, Fat 24 grams, Fiber 0 grams, Protein 14 grams, Sugar 1 gram
PUFF PASTRY CHEESE AND CHIVES BASKETS
Flaky puff pastry baskets with melted cheese filling are fabulous bite-sized appetizers that will dazzle your guests.
Provided by Laka
Categories Cheese
Time 25m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- In a bowl, mix and combine ricotta, mozzarella, Swiss cheese, sea salt, pepper and chives. Set aside.
- Cut six circles measuring approximately 7 cm in diameter from each sheet of puff pastry and then line the same number of muffin silicone moulds with the pastry, using your fingers to press the dough up the sides.
- Fill each basket evenly with the cheese and chive mixture and bake in the oven at 200°C for about 15 minutes, until the pastry is puffed and golden and the filling melts.
- Allow the basket cool a little, remove them from silicone moulds, sprinkle with chopped chives and serve with cherry tomatoes.
Nutrition Facts : Calories 262.2, Fat 18.3, SaturatedFat 5.6, Cholesterol 9.6, Sodium 233.5, Carbohydrate 19.1, Fiber 0.7, Sugar 0.4, Protein 5.5
SAVORY PUFF PASTRY WRAPPED PORK TENDERLOIN
This recipe is easy and fast to prepare...just dont tell anyone, they'll think you spent all day on it. Variations of ingredients are endless! I made this last night for the first time and it was a definate hit. I'll be trying different variations and will post the ones that are outstanding.
Provided by Corilayn
Categories Pork
Time 1h
Yield 2 wrapped tenderloins, 6-8 serving(s)
Number Of Ingredients 12
Steps:
- I seasoned with salt and pepper and quickly browned all sides of the tenderloin for a total of about 10 mins, remove and let cool.
- Melt butter over medium heat and add apples, onions and garlic. Saute until tender, about another 10 mins, remove from heat and let cool.
- Finely chop the package of herbs, add as much or as little as you prefer.
- Add to the cooling apple mixture.
- Prepare the stuffing according to the box and let cool.
- Roll out the pastry on a floured surface to the size of your tenderloin with extra room on the sides to be able to fold and tuck pastry inches ( I tried to get mine to be 'rectangular' shape but ended up with something that looked more like an ameba lol).
- Cut the tenderloin in half, lengthwise. (This is because a tenderloin is usually fatter at one end.).
- Take one part of the tenderloin and flip it so that one fat end is meeting up with a skinny end, and place in the middle of the pastry. (I left mine a little 'butterflied').
- Top the tenderloin with the stuffing followed by the apple mixture and then if so desired the cheese of your choice.
- Then just gently roll the tenderloin in the pastry, tucking in the ends while you roll.
- Brush with a beaten egg with water all over the top and sides.
- Place seam side down on a baking sheet.
- Bake at 375 for 30-40 mins, or until golden brown.
- Let cool for 10 mins and serve, ENJOY.
- Note: I used one square of puff pastry per tenderloin, I had to make 2 to feed everyone :) But the mixtures will fill both tenderloins, so there is no need to double up.
Nutrition Facts : Calories 765, Fat 37, SaturatedFat 11.4, Cholesterol 150.9, Sodium 745.7, Carbohydrate 61.5, Fiber 3.2, Sugar 7.4, Protein 44.7
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