APPETIZER WITH PUFF PASTRY AND MORTADELLA

A quick and easy recipe to make, super tasty, perfect for a buffet or an aperitif, and also beautiful to see.

The base of these Appetizers with Mortadella and toasted Pistachios is made with ready-made puff pastry, which you can find in all supermarkets and always saves last-minute invitations.

If you don’t like puff pastry, you can replace it with shortcrust pastry, crazy dough, or even pizza base, and the result will be delicious anyway!

After baking the bases, simply fill them with a Mortadella Mousse that’s super easy to prepare (you can find the recipe HERE) ready in less than 5 minutes. Add some toasted pistachios, and with just a few ingredients and very little time, you’ll bring to the table a fancy appetizer that will be gone in no time.

If you have a little more time and want to make this preparation even richer, you can add some grilled zucchini slices seasoned with extra virgin olive oil.

This recipe involves baking the puff pastry bases plain (without filling inside) and adding the other ingredients cold, as the Mortadella Mousse is not suitable for baking.

However, with the same recipe for the bases, you can create many other delicious appetizers to serve for an evening with friends, such as Anchovies – Burrata – Cherry Tomatoes or Rocket Pesto – Mozzarella – Tomatoes or even Genoese Basil Pesto – Greek Feta – Tomatoes – Olives and you’ll create many other tasty appetizers with puff pastry.

Remember, if you try it, to leave me a comment if you liked this recipe.

For other fancy appetizers and easy to make, also check out

Difficulty: Very easy
Cost: Very cheap
Preparation time: 15 Hours
Portions: 6
Cooking methods: Oven
Cuisine: Italian

264.42 Kcal

calories per serving

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Energy 264.42 (Kcal)
Carbohydrates 11.07 (g) of which sugars 0.39 (g)
Proteins 10.33 (g)
Fat 19.82 (g) of which saturated 6.25 (g)of which unsaturated 11.81 (g)
Fibers 0.45 (g)
Sodium 696.15 (mg)

Indicative values for a portion of 70 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients

1 sheet puff pastry (rectangular)
1 egg yolk (to brush the pastry)
5.3 oz mortadella
1 tbsp Parmesan cheese
5.3 oz ricotta
1 tbsp liquid cream
to taste salt
1 slice mortadella
to taste toasted pistachios

Tools

Pastry cutter
Muffin tin

Steps

Unroll the rectangular puff pastry on a work surface and using a pastry cutter (or a glass), cut out 8 circles about 1.57 inches in diameter. Prick the surface with a fork. Place the circles on silicone muffin molds turned upside down (alternatively, you can use a muffin pan). Once baked and flipped, they will have the right “indentation” to hold the filling.
Brush the surface with egg yolk. Bake in the oven at 356 degrees Fahrenheit for about 15/18 minutes. Remove from the oven and let cool before flipping. In the meantime, toast the pistachios in a non-stick pan and slightly salt them.
As soon as the puff pastry bases have cooled, fill them with the Mortadella Mousse (you can find the recipe to make it perfectly HERE) and finish with some salted and toasted pistachios. Place on a serving platter and serve immediately.

NOTES

These Puff Pastry Tartlets with Mortadella Mousse and Toasted Pistachios can also be prepared in advance and filled at the last moment. However, once ready, they should be eaten shortly to fully enjoy the crispness of the pastry. They are excellent both slightly cold and at room temperature.

PUFF PASTRY If you don’t like puff pastry, you can replace it with shortcrust pastry, crazy dough, or even pizza base, and the result will be delicious anyway.

FILLING I made the filling by preparing a Mortadella Mousse (you can find the recipe HERE) but you can modify it and create many different variations such as: Mozzarella Stracciatella, Anchovies in Oil, and Tomatoes for summer flavors; or Rocket Pesto, Cherry Tomatoes, and Mozzarella; or Ricotta, Basil Pesto, Parmesan, and cherry tomatoes; Olive Paté, Greek Feta, and Tomatoes or make use of seasonal vegetables.

STORAGE

As with all puff pastry preparations, they lose a bit of crispness the next day but are still good. If there are leftovers, wrap them with cling film and store them in the fridge. The day after, just heat them in the oven or in a pan. However, I do not recommend using the microwave because it makes the pastry soft.

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