I’ve made my puff pastry pocket hors d’oeuvres a million times, they’re a sure fire crowd pleaser in nearly any situation. For Thanksgiving at my mother-in-law’s this year, I wanted to try something new!
I thought it might make a really nice looking presentation to cook the pastries in muffin tins to make little round pouches of savory goodness instead of my usual flat triangles. They turned out great!
I doubled the recipe for Thanksgiving. They were gone in 60 seconds regardless of my efforts.
Muffin Tin Puff Pastry Pouches
- 1 sheet of frozen puff pastry
- Cooking spray
- 1 tbs olive oil
- 1 medium onion, chopped
- 2 bell peppers, de-seeded and chopped
- 1½ cups shredded or cubed cheese (your choice)
- 1 egg, beaten with 1tbs water
- Leave puff pastry out at room temperature to defrost for about 20 min. Spray a muffin tin with cooking spray, and pre-heat oven to 400 degrees. Meanwhile, heat olive oil in a skillet over medium heat. Add onions and peppers, and cook for 15 minutes until onions are translucent and peppers are soft. Remove from heat and set aside.
- Roll out the puff pastry and cut into 9 squares. Place each square in a cup of the muffin tin. Evenly portion out the peppers, onions and shredded cheese into each cup. Pinch the four corners of each puff pastry square together over the filling. Brush the egg wash mixture lightly over the tops of the puff pastries.
- Bake in the oven for 15-20 minutes until golden brown. Use a spatula to help release the puff pastry from the muffin tins. Serve warm.