The savory sporcamuss are my reinterpretation of the famous appetizer of puff pastry sweets typical of Apulia, very easy and quick to prepare.
To create the savory version, instead of the classic custard used in the traditional recipe, I used a simple yet delicious tuna mousse, composed of tuna in oil and cream cheese, from which you can start to experiment with variations, such as using smoked salmon instead of tuna or, if you want to avoid the fish version, cooked ham.
The savory sporcamuss will be PERFECT for any occasion, especially during various holidays of the year, when you need ideas for a tasty and original appetizer to bring to your tables.
Below are all the details and the VIDEO to help you make them at best, but first, I’ll leave you some of my other ideas for tasty appetizers:
- Difficulty: Very easy
- Cost: Inexpensive
- Preparation time: 15 Minutes
- Portions: makes 20 sporcamuss
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter, and Spring, Christmas
Ingredients for making SAVORY SPORCAMUSS
- 1 sheet puff pastry (rectangular)
- 8.5 oz tuna in oil (well-drained)
- 4 tablespoons cream cheese (like Philadelphia)
- to taste parsley
- 1 egg (for brushing)
- to taste sesame seeds
- to taste poppy seeds
- to taste salt
- to taste pepper (ground)
Tools
- Pizza Cutter pizza wheel
- Baking Tray
- Mixer
- Brush silicone
Steps to make SAVORY SPORCAMUSS
In a mixer pour the well-drained tuna and about half of the cream cheese, a pinch of salt and a sprinkle of pepper.
N.B.: Adding cream cheese little by little will help you understand when you’ve reached the consistency you like for your tuna mousse. I prefer it quite thick, but you might like it a bit more liquid; the important thing is that it doesn’t become TOO liquid to hold any form once the sporcamuss are filled.
Turn on the chopper until you get a creamy mixture and, if it is still (as likely) a bit too dry, add the remaining cream cheese.
Set the tuna mousse aside.
Unroll the puff pastry on your work surface and, with a pizza cutter wheel (or a well-sharpened smooth blade knife) form twenty squares, dividing the long side of the pastry into five parts and the short side into four parts.
Separate them and place them one by one on a baking tray lined with parchment paper.
Brush the squares with a beaten egg, sprinkle the surface (optional) with sesame seeds or poppy seeds and bake in a static oven at 356°F on the center rack for 10-12 minutes, or until golden.
Let your sporcamuss cool completely, then cut them in half and fill them with the tuna cream. To fill, you can use a spoon or, as I recommend, a piping bag even without any nozzle for a result that is not only good but also aesthetically pleasing 😉
And here are your SAVORY SPORCAMUSS, ready to be served for a super appetizer!
Storage and Variations
If you prefer, you can use ricotta or even robiola instead of cream cheese.
If you like, you can also add some chives to the mixer.
Instead of tuna in oil, you can use smoked salmon or why not, cooked ham.
For a vegetarian version you can also create a cream using cream cheese flavored with herbs, such as chives or parsley.
