Savoury Puff Pastries Recipes

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25 SIMPLE SAVORY PUFF PASTRIES



25 Simple Savory Puff Pastries image

Provided by insanelygood

Categories     Recipe Roundup

Number Of Ingredients 25

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Steps:

  • Select your favorite recipe.
  • Organize all the required ingredients.
  • Prep a puff pastry recipe in 30 minutes or less!

Nutrition Facts :

SAVOURY PUFF PASTRIES



Savoury Puff Pastries image

This is also a nice supper recipe. They can be eaten as finger food too. For a stand up buffet you could cut the pastry into smaller squares with three pastry sheets making a total of 48 smaller portions. Serves 6 with vegetables or salad on the side.

Provided by An_Net

Categories     Lunch/Snacks

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 6

3 sheets puff pastry, measuring 24 cm square (9 and 1/2 inches)
1 (250 g) packet Philadelphia Cream Cheese
1 large onion, chopped finely
1 capsicum, chopped finely (pepper)
250 g chopped bacon
1 teaspoon oil

Steps:

  • Thaw the frozen pastry and cut each sheet into four squares.
  • Cook the onion, capsicum and bacon bits in the oil for about 10 minutes.
  • Meanwhile warm the Philadelphia ceam cheese slightly to make it spread easier.
  • Spread the cream cheese evenly over the 12 pastry squares but avoid the edge of the pastry by about 1.5 cms (1/2 inch). Evenly divide and spread the capsicum mixture over the cream cheese.
  • Bake at 200 degrees Celsius (about 400 degrees Fahrenheit) for about 15 minutes.

Nutrition Facts : Calories 1549.4, Fat 121.2, SaturatedFat 41, Cholesterol 111.2, Sodium 1165.6, Carbohydrate 90.2, Fiber 3.8, Sugar 3.8, Protein 26

SAVORY PUFF PASTRY POCKETS RECIPE BY TASTY



Savory Puff Pastry Pockets Recipe by Tasty image

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

1 cup ricotta cheese
½ cup fresh spinach, cooked
½ cup artichoke heart, cooked and chopped
½ teaspoon salt
½ teaspoon pepper
1 package frozen puff pastry, thawed
¼ cup shredded mozzarella cheese
8 pepperonis, chopped
3 tablespoons marinara sauce
¼ cup roasted red pepper, chopped
2 tablespoons pesto
4 mozzarella pearls
2 tablespoons butter, melted

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

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