savory puff pastry pinwheel appetizerssavory puff pastry pinwheel appetizerssavory puff pastry pinwheel appetizerssavory puff pastry pinwheel appetizerssavory puff pastry pinwheel appetizerssavory puff pastry pinwheel appetizerssavory puff pastry pinwheel appetizerssavory puff pastry pinwheel appetizerssavory puff pastry pinwheel appetizers

Let’s start at the very beginning,

A very good place to start,

When you read you begin with A-B-C,

When you sing you begin with Do-Re-Mi,

Dough- (yeah, it's funny) -Re-Mi,

The first 3 ingredients just happen to be,

Flour, Butter, Water …

Flour-Butter-Water-Puff-Pastryyyyy !

 … (the homemade puff pastry song adapted from the “Sound of Music”).

 

Okay, so you’ve recently made (or you’ve thought about making) your own home-made puff pastry (see last week’s quick & easy recipe here). Now let’s see what we can do with this dough … Let’s start at the beginning and simply (a very good place to start). Simple because all we’ll be doing here is preparing the ingredients, rolling them up inside the dough, chilling them, slicing them, baking them. You can use whatever filling pleases you, simply respect the weights and proportions and flavours (I used leftovers). AND the best thing about this method, used by many in the past and more in the future, is that it can be prepared ahead of time, chilled or frozen in a log shape, defrosted, then sliced and baked in a hot oven ! That’s it, that’s all folks ...

Dough-Re-My-Savory-Puff-Pastries … :)

savory puff pastry pinwheel appetizers

12.01.2016

15-18 appetizers

ingredients

  • 225-250 grams puff pastry rectangle (store-bought or see recipe here, using only 100 grams flour, 100 grams butter and 50 ml ice water, ½ tsp salt)
  • 50 grams fried cured meats and/or vegetables mix, (I used 25 grams or ¼ cup fried thick-cut bacon and 25 grams or ¼ cup fried diced onions, fried in olive oil)
  • 50 grams grated cheese (I used 25 grams or ¼ cup grated gruyère and 25 grams or ¼ cup crumbled blue cheese)
  • 2 tbsp egg wash (½ beaten egg)
  • salt & pepper & herbs (I used salt, ground black pepper, fresh chives, grated nutmeg)

instructions

  • roll out and cut your dough into a 30 cm X 25 cm rectangle (approximately), place on a piece of baking paper, then chill in the refrigerator
  • prepare your filling by frying the cured meats (finely diced sausage, bacon, etc.) with diced onions in some olive oil until cooked and tender, remove from heat, drain excess fat, add spices and salt (if needed) and chopped fresh herbs and let cool (or chill)
  • grate and/or your crumble your cheese(s) and set aside (or chill)

note : chilling dough and the ingredients (that will be combined with the dough), avoids the butter in the dough from melting and/or softening too much which makes the dough more difficult to use, always chill your puff pastry creations before baking them in a hot oven !

  • lay out the chilled sheet of puff pastry, brush with egg wash, sprinkle evenly with fried meats and vegetable mix, grated and crumbled cheeses and fresh chopped herbs and tightly roll into a log
  • wrap up in baking paper and re-chill (or freeze after wrapping in cling film, in addition to the parchment paper,or in a sealable bag, if using the next day or even several days later)
  • when ready to bake the appetizers, preheat oven to 210°C and remove the stuffed and rolled puff pastry log from refrigerator (or several hours before if in the freezer) and slice the log into 1,5 cm disks, re-brush tops with the remaining egg wash and bake in the oven for 15 minutes, until golden
  • serve warm or at room temperature.

recette suivante

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