The puff pastry savories are quick and delicious snacks to prepare; they can be served as an appetizer or starter. These savories can often be found in bakeries, filled in various ways and in different shapes. In this recipe, I use ready-made puff pastry to save much time in preparing homemade puff pastry, which is especially convenient when it’s too hot. Usually, you can find ready-made pastry in both round and rectangular shapes, depending on what you want to create. I chose the round one because I wanted to make small turnovers. For the filling, I used zucchini, mozzarella, cooked ham, and Norcia sausage. Here’s the recipe for you!
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 10 small turnovers
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 1 roll puff pastry (230 g)
- 2 slices cooked ham
- 1 cup mozzarella
- 1.75 oz Norcia sausage
- pepper
- salt
Tools
3.5-inch pastry cutter
- Baking dish
- Parchment paper
Steps
First, grate and drain the zucchini with a pinch of salt.
Then chop the ham, mozzarella, and sausage into small pieces.
Squeeze the zucchini and mix it with all the ingredients, adding a little pepper and salt (just a little salt, as it’s already in the zucchini).
Take the puff pastry and use the cutter to form circles close to each other.
With a teaspoon, add a little filling to each circle, leaving the edges empty to close them easily.
Trim the excess dough from around the edges, form it into a ball, roll it out, and cut out more circles to fill.
Close by folding one side over the other and press with fingers to seal.
Then go over the entire edge with a fork to ensure a perfect seal.
Place them on a baking dish lined with parchment paper, brush the surface with egg yolk mixed with a bit of milk, and bake at 356°F for 15 minutes in a preheated fan oven.
The puff pastry savories are ready!!
Storage
Puff pastry savories should be consumed immediately after preparation. For storage, it’s preferable to freeze them either raw or cooked and take them out when needed.
