If you're looking for a versatile and quick appetizer, these salty puffs are the perfect choice. Although the keyword "sweet" is often associated with puff pastry, this recipe proves it also shines in savory versions. Originating from French pastry, puff pastry adapts to any filling, and here we show you how to combine it with pâtés, ham, and cheese to create irresistible bites.
The flaky layers of puff pastry contrast wonderfully with creamy or savory fillings. They are ideal for parties, picnics, or as a starter, as they take less than 30 minutes to prepare and please everyone.
You can make them with pepper pâté, salmon pâté, cooked ham, or sausages. Each version brings a different flavor, and you can even mix fillings to surprise your guests.
The final touch of beaten egg and grated cheese gives them a golden and appetizing finish. Dare to experiment with your favorite ingredients.
Cook
40 min
Servings
15
To make the pâté and ham puffs
Take the puff pastry sheet and stretch it a little with the help of a rolling pin, but without leaving it too thin.
We divide it into three rectangular parts. We prick them a little with a fork.
In one of the rectangles we place some slices of cooked ham.
We roll up, so that we have a roll left. When we get to the end, we paint the edge with a little beaten egg, so that it is sealed well. Once we have the roll done and sealed, we paint it on top with the beaten egg and sprinkle grated cheese. Cut it into small pieces of the size we want, better if they are small, to eat all at once.
We do the next roll with the pepper pâté. We seal it the same as the previous roll, and sprinkle with a little pepper. We also cut it into small pieces.
Finally, we make the roll filled with salmon pâté, once sealed and closed, sprinkle it with dill, and cut it as well.
Let's go with the sausage ones.
Cut the puff pastry into square pieces. The size will depend on the size of the sausage. I like the medium ones, because they are more noticeable.
We place a slice of cheese and put the sausage on top. Roll it up, seal it with the egg, as I mentioned before, and cut it into pieces. Paint with egg and bake until golden brown.
