AppetizerProvencal RecipesTasha PowellTaste

Puff Pastry Appetizers with Pea Purée and Mint

Inspired by spring flavours, I created this healthy pea purée and mint cream puff pastry appetizer for a Melissa’s Produce influencer competition. The recipe uses the following Melissa’s Produce products: watermelon radish, English cucumbers, Meyer lemon, fresh mint, green peas, and cilantro.

Puff Pastry Appetizers with Pea Purée and Mint Collage

Pea Purée and Mint Puff Pastry Appetizers

Tasha Powell
This appetizer is a colourful, crunchy, creamy, – and healthy – option for your next party.
Prep Time 30 minutes
Cook Time 20 minutes
Resting Time 10 minutes
Total Time 1 hour
Course Appetizer, Snack
Cuisine French, Provencal
Servings 40 small appetizers

Ingredients
  

Pea Purée

  • 2 cups fresh peas or frozen at room temperature (save 50 peas for garnish)
  • 1/2 cup Greek yogurt
  • 3 oz Parmesan cheese grated
  • 1 lemon for juice
  • 1 clove garlic finely chopped
  • 4 tbsp olive oil
  • 1 cup fresh mint leaves
  • 1/2 cup fresh cilantro
  • 2 tsp salt
  • 1 tsp freshly ground black pepper

Pastry

  • 2 sheets puff pastry your favourite brand
  • 1 egg
  • 1 tsp milk

Garnishes

  • 2 watermelon radish thinly sliced mandolin recommended
  • 1/2 English cucumber thinly sliced (not peeled) mandolin recommend
  • peas fresh or frozen, (3 for each serving)
  • lemon zest from the lemon used in the purée
  • mint leaves choose small ones

Instructions
 

Pea Puree Instruction

  • Add all the pea purée ingredients into a food processor and blend until smooth.

Garnishes

  • Prepare the garnishes and set aside.

Puff Pastry

  • Preheat the oven to 400ºF.
  • Line 2 baking trays with parchment paper.
  • Roll out the puff pastry onto a lightly floured surface.
  • Cut shapes from the puff pastry Using a sharp, metal cookie cutter.
  • Make an egg wash with the egg and milk.
  • Brush the egg wash on the puff pastry
  • Poke the centre area with a fork to prevent pastry from rising too much.
  • Transfer each piece to a parchment-lined baking tray.
  • Refrigerate pastry for 10 minutes before baking.
  • Bake for 15 to 20 minutes or until golden brown.
  • Cut pastries in half before assembling the appetizer.

Assembling the Appetizers

  • Pipe the pea puree to each of your puff pastry shapes.
  • Add the garnish: cucumbers, watermelon radish, peas, edible gold!
  • Serve immediately.
Keyword Appetizer, Peas, Puff Pastry, Snacks
Tried this recipe?Let us know how it was!

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Tasha Powell

Tasha Powell is a food stylist and writer who specializes in working with celebrity chefs and leaders in the hospitality industry. She cooks and styles for monographs, cookbooks and Satellite Media Tours, working between North America and Europe. Take a look at her mouthwatering photos on Cooking with a French Twist. Since July 2020, she has offered themed Zoom cooking classes influenced by her travels in France and Morocco. Here are a few:

• Fusion Vegetarian Menu: Cheese Soufflé, Grilled Vegetable Kabobs, Roasted Sweet Potatoes with Lime Crème Fraiche & Floating Islands
• Fall in Provence: Carrot Soup, Seared Duck Breast and Chocolate & Pear Tarte
• 3-Course Gluten-Free Menu: Panisse, Grilled Shrimp & Chocolate Towers with Michelin Star plating techniques
• Food Styling Tips: Apéro Dînatoire, presentation & plating
• 4-Course Gluten-Free Menu: Cauliflower Steaks with Chimichurri Sauce, Zucchini Rollups, Roasted Leek Salad & Chocolate Lava Cakes, Michelin Star plating techniques
• Just Stuffed! Stuffed Aubergines, Tomatoes & Zucchini
• Provençal Cuisine: Baked Ratatouille Tian & Tarte du Soleil
• Add Sparkle, Shimmer, Silver and Gold to Your Culinary Presentations! By Lynn Neuberg of Easy Leaf Products and Chef Tasha Powell

Class listings can be found at Chef Tasha Events

Tasha also arranges culinary tours with Barbara Pitcher in Provence, France, in Marrakech, Morocco, in Sicily, Italy and in Parry Sound, Canada under Pitcher and Powell Cuisine and Culture.

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