Pesto Stuffed Puff Pastry

I love a good snack that involves a flaky puff pastry. If it savoury, it is that much better for me.

Having puff pastry in the freezer is super handy when you have to dish out some quick snack for those major cravings and when you have guests over. It is also one of my favourite things to take with me when I go for a potluck or picnic. It is easy to make and is liked by many.

This time, the puff pastry gets ‘herby’ with the addition of fresh skinny pesto and is D-E-L-I-C-I-O-U-S! It is so tasty that you’ll have a hard time stopping at just one.

 

Serves: 6

Ingredients

  • Skinny pesto (As required) – Recipe here
  • Puff pastry sheet – 1

Directions

Prep:

  1. Make the pesto and keep it ready. You can make this pesto in bulk and stock it for about 4 to 5 days in the fridge in a clean and airtight container.
  2. 20 minutes before you start making the snack, leave the puff pastry sheet to thaw. Ensure it is not too soft as it can be difficult to work with. If it has become too soft, put it back in the freezer for about 5 to 10 minutes until the sheet reaches a pliable form.
  3. Line a baking tray with aluminium foil or baking paper.

Method:

  1. Pre-heat oven at 180ºc
  2. On a chopping board, place the puff pastry sheet.
  3. Spread a generous amount of pesto.
  4. Roll, twist or wrap the sheet to your liking.
  5. What I have done here is divided a square puff pastry sheet into 6 pieces.
  6. This makes 6 bite-sized pieces. You could divide them into larger pieces if you like.
  7. In the picture you will notice there is one twisted puff pastry sheet, if you like that, cut the puff pastry lengthwise into strips (about 5 cms).
  8. Spread the pesto on it covering the whole length.
  9. Follow it up by cutting the strip into two. Gently, twist the pastry as you would wring clothes.
  10. Arrange them on the baking tray.
  11. Place it in the pre-heated oven for about 25 minutes or until the pastry is puffed up and golden.
  12. Serve warm.

Tips:

  1. I kept the dish cheese-free because the pastry has enough amount of fat. You could make this more indulgent by sprinkling parmesan, mozzarella or cheddar before rolling the puff pastry.
  2. For a glazed finish, you could whisk one egg and brush on the rolled puff pastry.
  3. Oven times vary, adjust the time and temperature accordingly. In my trials I ended up having burnt puff. So just be careful to set the right temperature and time.

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