Jul 15, 2011

Puff Pastry Tapas

Puff Pastry Tapas

Woke up to sunshine this morning. I feel like singing! Love this time of year, especially when the sun isn’t as scorching and unforgiving as it can be midsummer. When by 11pm there’s still enough light in the sky to get by with only a small lemon candle to keep those pesky mosquitos at bay.

When I can smell the heavy scent of honeysuckle in the air while sipping ice cold prosecco with my feet propped up on a lawn chair. The combination of cold wine and honeysuckle has always been magical to me. No perfume in the world can beat that.

But I digress…

Then there’s my Big Green Egg. It truly marks the beginning of summer. These past few weeks I’ve cooked on it like crazy. Really getting to know it and appreciate it. I’ve used it as a grill, a slow-cooker, a stove-top, a pizza oven, and what’s even more important to me: as a regular oven.

These sweet and savory bites were made using only simple ingredients from my pantry, freezer and fridge. Nothing fancy, just nice and simple crowd-pleasers to go with the prosecco.

Probably some of the most delicious snacks I’ve ever had from any BBQ.

 
Ingredients:

5 puff pastry sheets
2 slices pineapple (canned)
3 oz Boursin
3 oz bacon
1 egg
1/4 tsp curry powder
cayenne pepper
1/2 tsp dried parsley
grated cheese

 
Directions:

Bacon is my life! Look at them sizzling away. I mean, even the proteine bubbles are photogenic.
Puff Pastry Tapas

Finely mince the pineapple. Use more if you like, but don’t go overboard or you’ll lose that balance between sweet and savory.
Puff Pastry Tapas

Lightly beat an egg.
Puff Pastry Tapas

Add the boursin and whisk it in.
Puff Pastry Tapas

Whisk in the curry powder, a good pinch of cayenne and the parsley. Add the pineapple and crumble in the bacon.
Puff Pastry Tapas

I used a special mini pizza pan, but you can also use a regular muffin pan.

Use a cutter to cut out the pastry circles and make sure the edges are standing. Knead the leftovers.
Puff Pastry Tapas

Use a dough pin to roll out the remaining pastry and continue to cut out circles until all the puff pastry is gone.
Puff Pastry Tapas

Use a fork to pierce the dough a few times. Fill each pastry circle with the Boursin mixture.
Puff Pastry Tapas

Grate a handful of good melting cheese and top the pastry circles with it.
Puff Pastry Tapas

I set the Big Green Egg (but you can use your oven) up for indirect cooking and kept it stable at 400Fº (200Cº) and baked the bites for 20 to 25 minutes, until puffy and brown.
Puff Pastry Tapas

Serve them sprinkled with some finely minced chives or parsley and have fun eating them.
Puff Pastry Tapas

Puff Patry Tapas
Ingredients
    5 puff pastry sheets
    2 slices pineapple (canned)
    3 oz Boursin
    3 oz bacon
    1 egg
    1/4 tsp curry powder
    cayenne pepper
    1/2 tsp dried parsley
    grated cheese
Directions
    Cook the bacon and drain it on a paper towel. Finely mince the pineapple.

    Lightly beat an egg, add the boursin and whisk it in. Sprinkle the curry, cayenne and parsley in there as well.

    Add the pineapple and crumbled up bacon. Use a cutter to cut out the pastry circles and make sure the edges are standing. Knead the leftovers. Use a dough pin to roll out the remaining pastry and continue to cut out circles until all the puff pastry is gone.

    Use a fork to pierce the dough a few times. Fill each pastry circle with the Boursin mixture. Grate a handful of good melting cheese and top the pastry circles with it.

    I set the Big Green Egg (but you can use your oven) up for indirect cooking and kept it stable at 400Fº (200Cº) and baked the bites for 20 to 25 minutes, until puffy and brown.
Meal type: party food, snack, tapas
Servings: 12
Copyright: © kayotickitchen.com
Feb 15, 2011

Props and Undergrounds

No worries, I’m not about editing the heck out of my photos all of a sudden and give my kiddo alien eyes, this is just me throwing a little artistic freedom into the equation! I’ll behave now! When it comes to props, it’s true that as a food blogger you can never have enough. I greedily admit to having half my attic filled to the brim with props, props and…