HOME      KATE'S GLOBAL KITCHEN       SEARCH      COOKBOOK PROFILES    I LOVE DESSERTS      GLOBAL DESTINATIONS     SHOPPING     CONTACT


 

Cookbook

 

Mediterranean Puffs

Makes 30

 

Mediterranean Puffs When time is short, this is a recipe where you can buy all the basics ready to do a quick assembly-line job. Good puff pastry, pesto, and tapenade are all readily available from supermarkets these days to make our lives easier in the kitchen.

 

14 oz puff pastry
Flour for dusting
Butter for greasing
1 small egg yolk
1 tsp water
1/2 tsp salt
2 tsp poppy seeds
2 tsp yellow mustard seeds
Chunky Pesto recipe, or 1/3 cup ready-made pesto
Chunky Tapenade recipe, or 1/3 cup ready-made tapenade
1/3 cup sun-dried tomatoes in oil, drained and coarsely chopped
3/4 cup grated Parmesan cheese
3/4 cup shredded Cheddar cheese
You will also need a 2-inch fluted cutter

 

Roll the pastry out on a lightly floured surface into a 12 x 14-1/2 inch rectangle.

Cut out 30 pastry rounds using the cutter. Place them onto lightly greased baking sheets, leaving space between each to allow them to rise. Do not reroll the scraps as they will not rise evenly.

Mix the egg yolk, water, and salt together in a small bowl, then brush the tops of the pastries with this glaze. Do not let the glaze run over the sides of the pastries, as this will keep them from rising.

Sprinkle the pastries with the poppy and mustard seeds and chill for 30 minutes.

Preheat the oven to 375 degrees F. Bake the pastries for 10-15 minutes or until they are well risen and a rich golden color. Cool on a wire rack.

Put the pesto, tapenade, and sun-dried tomatoes into 3 separate bowls, divide the Parmesan and Cheddar between them, and then separately pulse each batch in a blender until you have a thickish paste.

Split the cooked pastries in half. Spoon each of the fillings into 10 of the pastries and cover with the tops.

Place on baking sheets and reheat the pastries at 375 degrees F. for 10 minutes or until hot. Serve.

 

Advance preparation:
Cut out the pastries, cover, and refrigerate up to 1 day ahead. On the day, glaze, bake, and fill up to 6 hours before. Reheat to order.

Freezing:
Freeze either uncooked and unfilled up to 4 weeks before, or cooked and unfilled up to 3 weeks before.

 

Party Food:
The Essential Guide to Menus, Drinks, and Planning

By Lorna Wing
Photography by Jan Baldwin
Soma Books
Cloth, $30.00
160 pages, full color photographs throughout
ISBN: 1-57959-040-3
Recipe Reprinted by permission.

 

Party Food

Recipes

 


Cookbook Profile Archive

 

This page created April 1999


The Global Gourmet
The Global Gourmet®
Main Page

 

Chinese New Year
Celebrate Chinese &
Lunar New Year

   Clip to Evernote

Bookmark and Share

 

Twitter: @KateHeyhoe

 
Search this site:

Advanced Search
Recent Searches


Departments

Kate's Global Kitchen
Kate's Books
Cookbook Profiles
Global Destinations
Holiday & Party Recipes
I Love Desserts
On Wine
Shopping

Caffeine and You Caffeine and You
cooking kids Cooking with Kids
new green basics New Green Basics

Archives
Conversions, Charts
   & Substitutions
Search

About the
Global Gourmet®
   Contact Info
   Advertising
   Feedback
   Privacy Statement

Recent Cookbooks

Cooking Italian
175 Home Recipes
4-Hour Chef
Bakery Cookbook
Barefoot Contessa
Bouchon Bakery
Burma: Rivers of Flavor
Cake Mix Doctor
Comfort Food
Craft of Coffee
Crazy Sexy Kitchen
Daily Cookie
Fifty Shades Chicken
French Slow Cooker
Frontera - Rick Bayless
Gluten-Free Quick & Easy
Jerusalem: A Cookbook
Kitchen Science
Lidia's Favorite Recipes
Make-Ahead and Freeze
Modern Milkshakes
Modernist Cuisine
Mystic Cookbook
Paleo Slow Cooking
Picky Palate
Pop Bakery
Practical Paleo
Quick Family Cookbook
Saltie
Sensational Cookies
Smitten Kitchen
Southern Living Recipes
Sweet Life in Paris
Trader Joe's Vegetarian
True Food
Whole Larder

More Cookbooks

 

Kitchen & Home
Markdowns

 
.

Copyright © 1994-2013,
Forkmedia LLC

 

 


cat toys Catnip Toys
 

Kitchen & Home
Markdowns

 
.