Category Archives: Snacks

Savory Tarts fit for any cocktail party

So I haven’t been updating my blog as often as I usually do. Sorry about that. With my birthday and the post birthday celebrations that have been taking place the entire week, I have hardly had time to do anything. For one of the dinners that I went to, I made 2 kinds of pastries. One for the vegetarians and one for the carnivores.

Cooking this I almost burnt my entire kitchen. Some goat cheese dropped to the oven floor and a fire started within. For people who know me, I panic really fast. Like really fast.  When I saw the fire start in the oven, I started running around screaming “FIRE!”. As the fire continued, I kept on yelling. Thank god boyfriend was with me in the apartment. Unlike me, who was still running around the apartment yelling fire a minute later, he calmly took a jug of water and extinguished the fire. Crisis averted, embarrassment is staying for good.

Note: The food still turned out good

Ingredients: 3 frozen puff pastry sheets (makes 12 big squares), 1 egg to use as egg wash

Goat Cheese and Tomato Pastries- 18 cherry tomatoes, 5 oz goat cheese, bunch of fresh arugula to go on each square, salt, pepper and olive oil to taste

Ham and Cheese Pastries- Block of gruyere cheese, 4 thin slices of ham, salt and pepper to season

Preheat oven to 400. Begin by thawing the pastry sheets. When softened, cut each sheet into 4 squares. Fold edges of pastry over to form a border for each square.

Brush the edges with a slightly beaten egg.

For the vegetarian pastries, cut each cherry tomato in half. Add a piece of goat cheese to every pastry square and top with tomato halves (I had around 6 halves on each square).

For the ham tarts, grate the gruyere cheese and add to a bowl. Thinly slice the ham and add to the bowl.

Add the ham filling to the puff pastry square making sure to not spill over the folded edges.

Bake for 15 minutes or until the pastry is puffed and golden. Cool the savory tarts and add arugula to the vegetarian pastries. Drizzle with olive oil and sprinkle with salt and pepper.

Enjoy and be careful not to burn the kitchen!

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Filed under Appetizer, Meat, Side Dish, Snacks, Vegetarian

Crab and Turkey Empanadas

I tried this recipe for the first time a few weeks ago. They are  more puff pastries with savory fillings then empanadas but I calling them empanadas sounds classier.They are great as snacks for a large number of people. I made them with crab and ground turkey but since then have been experimenting with other toppings.

Other possible toppings include Frozen Cherries, Ground Beef with Diced Eggs and Onions, Smoked Salmon with Cream Cheese, Grated Cheese with Black Olives, Tuna with Onions, Capers and Mayonnaise, Ham and grated Cheese,Fresh Tomatoes with Mozarella and Basil …Options are really infinite.

Ingredients: 1 box Puff Pastry(has around 4 sheets), 1 can crab meat,1 pound ground turkey, 4 tablespoons sour cream, 2 teaspoons dijon mustard, 1/2 cup green onions, salr and pepper to taste

Start by preheating the oven to 400.

Next chop green onions finely for the turkey empanadas.

For the Turkey Empanadas combine ground turkey, 2 tablespoons of sour cream, 1 teaspoon of dijon mustard, green onions, salt and pepper.

For the crab empanadas combine crab meat, 2 tablespoons of sour cream, 1 teaspoon of dijon mustard, salt and pepper.

Next take out the puff pastry. Dust a flat surface with flour and roll out the sheets of pastry.

With a cookie cutter or a mug/glass/cup cut out round pieces of pastry.

Fill half of the pieces with the turkey mix

Fold each piece in half. Next seal all edges with the back of a fork until each piece is completely closed.

The rest of the circles, fill them with the crab filling.Fold in half and seal only the corner edges with the back of a fork.Leave the rest unsealed.

When all are done, brush all pastries with a beaten egg and slip into the oven. Cook till the puff pastries become golden.It should take 15 to 20 minutes.

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Filed under Appetizer, Snacks