Appetizers, appetizers, and more appetizers for me because it’s a course that I love very much, and I always enjoy making new ones, hoping they’ll be more and more appetizing! Today I made two brisee finger foods using this basic dough that you can find on the blog, prepared by me some time ago.
The brisee pastry is a neutral-tasting dough, perfect for making savory pies and tartlets for unique dishes and/or appetizers.
FINGER FOOD are these small bites, small tastings that you eat with your hands, thus eliminating cutlery!
They are suitable for a buffet because they are practical and perfect for sharing among diners, generally in small portions, so we can enjoy them without feeling full and too stuffed, and they have the great quality of being creative and versatile, allowing us to create them in many foods and ingredients!
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I have opened a recipe channel open to everyone and free on WhatsApp with no notifications or sound, to which you can subscribe by clicking on the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F and every day you can read one sweet and one savory recipe!
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- Difficulty: Very easy
- Cost: Cheap
- Preparation time: 20 Minutes
- Portions: 4/6 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients BRISÉE FINGER FOOD RECIPE
- 2 Brisée pastry
- 9 oz ragù
- to taste parsley
- 3/4 cup cottage cheese
- 5 oz boiled shrimp
- 1 1/2 tbsp Extra virgin olive oil
- to taste chives
- to taste salt and pepper
Tools BRISÉE FINGER FOOD RECIPE
- Muffin tins
TO PREPARE THE BRISÉE FINGER FOOD RECIPE
Unroll the brisee pastry sheet and cut out circles or squares with cookie cutters (I used squares 2.75 inches per side).
Place them in a muffin tin lined with liners to avoid greasing the cavities.
Fill the cavity with legumes or ceramic baking balls for blind baking.
Bake at 350°F for 10/15 minutes or as long as needed for the tartlets to brown.
Remove beans or balls and leave a few more minutes in the oven to finish cooking.
Take them out of the oven and let them cool.Just like in the first preparation, proceed to make brisee tartlets with blind baking until the edges are golden and the dough is cooked.
In a bowl, put the well-drained cottage cheese, chopped chives, a little EVO oil, salt, and pepper.Fill the finger foods with the ragù just warmed, decorate with a parsley leaf, and they can be served on the table as the first brisee finger food!
Fill the brisee shells with the seasoned and savory cottage cheese mixture and…
Enjoy your brisee finger foods!!!
Tips and Notes
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