Savoury Hors d’oeuvres
Sesame Cheese Straws
Makes 12-16 2-bite straws
Ingredients
- 125 g puff pastry dough OR
- 1/2 sheet frozen puff pastry, thawed in the fridge
- 1 egg whisked with 2 Tbsp water, for brushing
- 4 Tbsp finely grated Parmesan cheese
- 2 Tbsp sesame seeds
Method
- Preheat the oven to 375 °F and line a baking tray with parchment paper.
- On a lightly floured surface, roll out the puff pastry to an 8-inch square. Brush the
- entire surface with eggwash and sprinkle it with the Parmesan and sesame seeds. Fold
- the pastry in half and then cut strips about ½-inch wide. Twist these a few times and
- place an inch apart on the prepared baking tray. Chill the straws for 10 minutes.
- 3. Bake the straws for about 20 minutes, until a rich golden brown (the twists may
- unwind a little as they bake, but they will still look nice when finished).
- The straws will keep in an airtight container for up to 2 days.
Pesto Palmiers
Makes about 16 two-bite palmiers
Ingredients
- 125 g puff pastry dough OR
- 1/2 sheet frozen puff pastry, thawed in the fridge
- 2 Tbsp pesto
Method
- Preheat the oven to 375 °F and line a baking tray with parchment paper.
- On a lightly floured surface, roll out the puff pastry to an 8-inch square. Spread the
- pesto over the entire surface of the pastry. Roll the pastry up from opposing sides, so that
- the spirals meet in the middle. Wrap and chill the pastry for 20 minutes (or this can be
- prepared a day ahead and chilled.
- 3. Slice the pastry into palmiers that are just over ¼-inch thick and place them on the
- prepared baking tray leaving 1 ½-inches between them. Bake for 10 minutes, then flip
- the palmiers over and continue to bake for about another 10 minutes, until a rich golden
- brown.
- The palmiers will keep in an airtight container for up to 2 days.
Tapenande Pockets
Makes 12 pockets
Ingredients
- 125 g puff pastry dough OR
- 1/2 sheet frozen puff pastry, thawed in the fridge
- 2 Tbsp olive tapenade
- 1 egg whisked with 2 Tbsp water, for brushing
Method
- Preheat the oven to 375 °F and line a baking tray with parchment paper.
- On a lightly floured surface, roll out the puff pastry to an 8-inch square. Cut 12
- circles using a 2 ½-inch cookie cutter and place these on the prepared baking tray. Brush
- the outside edges of the pastry with the eggwash. Spoon a little tapenade into the centre
- of each circle. Fold each circle of pastry in half and gently press the edges together.
- Brush the tops of the pockets with eggwash and chill for 10 minutes.
- 3. Bake the pockets for about 20 minutes, until a rich golden brown.
- The pockets will keep in an airtight container for up to 2 days.