Today should be a ‘Lunchbox Bakes’ post, but, due to the time of year and the amount of socializing that goes hand in hand with that I’m bringing you a savoury recipe that’s better suited to being served at your next function as opposed to going into a lunchbox. I made these bite sized delights to take as pre-dinner finger food to a BBQ a few weeks ago. They are awesome and so easy! The idea came via Pinterest courtesy of my friend Anastasia who always seem to find the coolest things to pin. I think they would be a great addition to any BBQ or Christmas menu this summer season.
Ingredients:
1 sheet puff pastry (thawed)
4-5 small balls fresh mozzarella
pesto (I used a chunky cashew and basil pesto)
40-48 toothpicks
Method:
Pre-heat your oven to 180ºC and line a baking tray with wax paper.
Squeeze any excess moisture from the mozzarella and tear into small pieces, so you have 20-24 pieces in total.
Roll out your pastry and use a small round cookie cutter (mine was 4cm in diameter but it needed to be a little bigger to accommodate the filling so I found myself rolling each of my disks to make them a little bigger – I’d suggest you use a 5-6cm round cutter if you have one) to cut out as many rounds as possible, one sheet of puff pastry will probably give you 20-24.
In the centre of each piece of pastry place a teaspoon of pesto and a piece of mozzarella.
Pull the sides together and use the toothpicks to hold it together.
Place in the oven and bake for 15-20 minutes or until the pastry is puffed up and golden.
These are best served warm.
These look really nice, I am going to give them a go. I only have three balls of Mozarella, so I might use some feta in some too. The it will be a surprise as to which you get.
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