Pea Purée and Mint Puff Pastry Appetizers
This appetizer is a colourful, crunchy, creamy, – and healthy – option for your next party.
Equipment
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.
Tried this recipe?Let us know how it was!