John Myers
Savory Baking: Filled Puff Pastry
The perfect savory baking: filled puff pastry recipe with a picture and simple step-by-step instructions.
- 2 piece Rectangular puff pastry sheets
- 4 tablespoon Tomato chutney*
- 8 Discs Camembert
- 1 branch Fresh thyme
- Balsamic cream
- Salt and pepper
- Let the puff pastry sheets thaw and divide them once in the middle, so that two squares are created.
- Approx. Slightly cut into the puff pastry 1 cm from the edge with a sharp knife point (DO NOT cut through) and place on a baking sheet.
- Place a tablespoon of tomato chutney in the middle of each stock: Spread the green tomato chutney and top with two slices of cheese. Spread a few fresh thyme leaves on top.
- Preheat the pipe to 200 degrees and bake the parts for about 15 minutes until the edge has risen and has gotten color.
- Put a few drops of balsamic cream on the hot parts, season a little with salt and pepper and serve on preheated plates with a little garnish – here a few spring onion rings and beetroot.
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