Party Pastry Bites
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(0 votes)
Health Score:
69 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 10 min.
Ready in
Healthy, because
Even smarter
These small bites are extremely well rounded, containing carbohydrates, healthy fats, proteins, and nutrients. The salmon filling contains plenty of Omega-3 fatty acids that are very good for the heart and brain, while the goat cheese filling contains a lot of calcium that strengthens teeth and bones.
You can serve these as an appetizer or as a side dish for a meal. You could even make a larger version of these instead of bite sized.
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
20
- For the pastry
- 1.333 cups all-purpose flour
- 1 tsp lemon zest
- 1 egg
- ⅔ cup butter
- all-purpose flour (for the work surface)
- butter (for the moulds)
- For the goat's cheese filling
- ⅔ cup soft Goat cheese
- 1 Tbsp cream
- lemon juice
- 0.333 cup Pineapple (cut into small cubes)
- 3 Tbsps Thyme honey
- Cress (of your choice; to garnish)
- For the salmon filling
- ½ cup sliced Smoked salmon (finely diced)
- ½ cup cream cheese
- lemon juice
- 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.
