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
LOCKET'S SAVOURY
This recipe is based on a savoury dish served at a famous old London restaurant/gentleman's club. It is essentially an upscale open faced cheese sandwich. Serve this as a cheese coarse at the end a dinner party (it's a good excuse to open another bottle of wine). This would also make a lovely brunch dish or quick but elegant late supper for after the theatre.
Provided by Chef Regina V. Smith
Categories Cheese
Time 20m
Yield 4 open faced sandwiches
Number Of Ingredients 4
Steps:
- Preheat broiler.
- Halve the pear lengthwise and core it, then thinly slice crosswise.
- Toast the bread slices on a small baking sheet under the broiler about 3 inches from the heat, turning once, until golden on both sides.
- Divide the watercress sprigs among the toasts and cover with overlapping pear slices. Arrange the stilton slices over the pear.
- Broil the sandwiches until the cheese is melted, about 1 minute.
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