Italian
Style Puff Pastry
2-4 persons
Perfect appetizer, or snack, or served with a hot meal.
8 squares
of readymade puff pastry dough (5” diameter)
8 thin slices
of zucchini
½ sliced/diced
onion
½ bell
pepper in thin strips, 1-2 inch long
100 gr
grated cheese (of choice, but go for one that melts well. I like Gouda)
25 gr
grated parmesan
Italian
herb mix + salt/pepper
Preheat the
oven to 420.
Cover your
oven tray with a sheet of wax paper.
Lay out
your squares of dough and pinch a small handful of the mixed cheese onto each
one. Just evenly divide all your cheese between the eight pastries. Add a slice
of zucchini to eaxh pastry, then three or four strips of bell pepper, and some
strips of onion. Make neat little piles on one half of the dough squares (we’re
aiming for triangles, like sandwiches). Then a pinch of Italian herbs on each,
salt and pepper to taste and fold the empty half of your dough over your little
piles.
Pinch the
dough shut and place them about an inch apart on the sheet of wax paper. Take
care that you close the pastry well, otherwise your cheese will run out. Also
yummy, but a bit of a pity. Next, place your tray in the pre-heated oven and
bake for about 15 minutes, or whenever the dough has turned a nice golden
brown.
