Party Pastry Bites

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Party Pastry Bites
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 10 min.
Ready in
Calories:
459
calories
Calories

Nutritional values

1 piece contains
(Percentage of daily recommendation)
Calorie459 kcal(22 %)
Protein13.43 g(14 %)
Fat30.01 g(26 %)
Carbohydrates35.29 g(24 %)
Sugar added7.84 g(31 %)
Roughage0.7 g(2 %)
Vitamin A253.43 mg(31,679 %)
Vitamin D0.34 μg(2 %)
Vitamin E1.66 mg(14 %)
Vitamin B₁0.29 mg(29 %)
Vitamin B₂0.29 mg(26 %)
Niacin4.95 mg(41 %)
Vitamin B₆0.16 mg(11 %)
Folate64.07 μg(21 %)
Pantothenic acid0.63 mg(11 %)
Biotin0.72 μg(2 %)
Vitamin B₁₂2.14 μg(71 %)
Vitamin C22.4 mg(24 %)
Potassium219.1 mg(5 %)
Calcium57.28 mg(6 %)
Magnesium19.71 mg(7 %)
Iron1.5 mg(10 %)
Iodine9.47 μg(5 %)
Zinc0.49 mg(6 %)
Saturated fatty acids17.75 g
Cholesterol120.26 mg
Author of this recipe:

Ingredients

for
20
For the pastry
1.333 cups
1 teaspoon
1
cup
All purpose flour (for the work surface)
butter (for the moulds)
For the goat's cheese filling
cup
1 tablespoon
0.333 cup
Pineapple (cut into small cubes)
3 tablespoons
Thyme honey
Cress (of your choice; to garnish)
For the salmon filling
½ cup
sliced Smoked salmon (finely diced)
½ cup
5
seedless, green Grape (halved)

Preparation steps

1.
For the pastry, mix the flour with a pinch of salt and the lemon zest and form into a mound on the work surface. Make a well in the centre and break the egg into the well. Distribute the butter in flakes around the edge and quickly work the ingredients together by hand to form a smooth dough. Shape into a ball, wrap in cling film and place in the refrigerator for 30 minutes.
2.
Preheat the oven to 180°C (160°C in a fan oven), 350°F, gas 4 and butter the holes in a mini muffin tray, or small tartlet tins.
3.
Roll the pastry out on a floured work surface to a thickness of 0.3 cm. Cut out small circles (approx. 5 cm in diameter) and use these to line the muffin tray or tartlet tins, creating a small crust around the edge. Bake in the oven for around 10 minutes.
4.
Remove from the oven and cool slightly in the tray (or tins) then remove and cool completely on a wire rack.
5.
For the goat's cheese filling, stir together the goat's cheese and cream until smooth and season to taste with salt, ground black pepper and lemon juice.
6.
Drizzle the pineapple with a little lemon juice. Spoon the goat's cheese mixture into a piping bag and fill half of the pastry cups. Drizzle with honey and garnish with pineapple and cress.
7.
For the salmon filling, purée the salmon with the cream cheese in a mixer and season to taste with salt, ground black pepper and a dash of lemon juice. Spoon the mixture into a piping bag with a small plain nozzle and fill the remaining pastry cups. Garnish with grapes.
8.
Arrange the filled pastry cups on a serving plate and serve.