Mini puff pastry ideas for snack time
Mini puff pastry creations are perfect for quick gatherings, game nights, or a simple weeknight treat. This guide walks through practical fillings and step by step methods to make savory bites that please a crowd. Each filling is designed to balance textures and flavors, from creamy bechamel with vegetables to crisp, garlic-scented shrimp and a cheese-packed surprise. The recipe is written in a way that fits busy Canadian and American kitchens alike, with accessible ingredients and straightforward techniques.
To start, gather a few pantry staples and a sheet of puff pastry. The process relies on a tune of prep, fold, fill, and bake that yields little pastries with big personality. The resulting bites are ideal for dipping, sharing, or serving as an easy appetizer before dinner. The method below keeps the dough intact while introducing vibrant fillings that contrast creamy, crunchy, and smoky notes across each bite.
Ingredients and fillings are presented in three responsive variations so readers can pick what suits their cravings or available ingredients. Each variation uses a common framework: prepare dough, craft a filling, portion the dough, seal, brush with egg wash, and bake to a golden finish. The versatility of puff pastry makes this a reliable option for home cooks in North America who value speed, flavor, and a little culinary flair.
Before proceeding, preheat the oven to a steady 200 °C and line a baking sheet for easy clean up. While the oven heats, the fillings come alive in sizzling pans: vegetables soften, proteins release aroma, and the pastry becomes the perfect cradle for every bite. When the pastries emerge from the oven, a quick rest helps the centers set, ensuring clean bites and a satisfying crunch.
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150g frozen cauliflower and broccoli bring a mild sweetness and a pop of color to vegetable-filled pastries. 25g mini ham cubes provide a gentle smoky salt. 80 ml béchamel adds creaminess that binds the vegetables. 170g frozen shrimp offer a briny bite. A teaspoon chopped garlic infuses aroma. Cheese cubes contribute rich pockets of flavor. Tomato jelly adds a bright touch. Walnut pieces add crunch. A single tray of fajitas brings depth and optional heat. Puff pastry sheets form the crisp, golden shells. One egg serves as the glaze. Salt, extra virgin olive oil, and black pepper round out the seasoning for balance and gloss.”
- 150g. frozen cauliflower and broccoli
- 25g. mini ham cubes
- 80 ml. béchamel
- 170g. frozen shrimp
- 1 teaspoon chopped garlic
- cheese cubes
- tomato jelly
- Walnut
- 1 tray of fajitas
- 1 pack of puff pastry
- 1 egg
- Salt
- extra virgin olive oil
- Black pepper
- Prepare 2 puff pastry dough, pierce it with a fork and divide it into two pieces. Reserve.
- Make each of the fillings:
- – Puff Pastry with VEGETABLES AND HAM –
- Boil broccoli and cauliflower in salted water for 5 minutes.
- Sauté the ham cubes in a little oil. Then add the vegetables and cook everything for 2 minutes. Add the bechamel and mix until smooth and well integrated.
- Place the vegetable filling on the bottom half of the dough and fold it over. After rolling, cut into 6 pieces. Repeat the process with the remaining dough.
- – MIXED Puff Pastry –
- Sauté the shrimps in a little oil until the water evaporates and set aside.
- Fry the garlic in a little oil in another pan. Add the sliced mushrooms and cook until they gain color. Let rest for 2 minutes, then stir in the shrimp and season. A quick minute of mixing brings everything together.
- Cut half the dough into 8 squares. Stuff them diagonally with the mixed shrimp and mushroom filling. Seal the ends by bringing the opposite corners together.
- – FAJISTAS Puff Pastry –
- Sauté the chicken in a little oil. Midway, adjust seasoning to taste for desired heat level.
- Add vegetables and mix everything so the fillings are evenly distributed.
- In the other half of the puff pastry, make 8 heart-shaped cuts. Fill the insides with fajita mixture.
- -Puff Pastry with CHEESE –
- Make 8 more heart-shaped cuts. Place tomato jam, cubed cheese, and walnuts into 4 of them.
- Layer these on top of the remaining four puff pastry hearts and seal the edges with a fork.
- Brush all pastries with beaten egg and bake in a preheated oven at 200 °C until golden brown. If the bottoms appear undercooked, flip them and finish baking.
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