The savory puff pastry shells are a creative and tasty idea for an appetizer or finger food that will surely catch the attention of your guests. These shell-shaped puffs are light and crispy, thanks to the puff pastry, and can be filled with a variety of savory ingredients. They are a fun and original way to present your appetizers, creating an eye-catching visual effect and a delicious combination of flavors. Ideal for parties, even with a sea or beach theme, buffets, or special occasions. They will add a touch of elegance and flavor to your menu.
Looking for more delicious puff pastry appetizer recipes? Check these out:
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 15 Minutes
- Portions: 6
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 269.30 (Kcal)
- Carbohydrates 20.57 (g) of which sugars 2.06 (g)
- Proteins 6.52 (g)
- Fat 18.03 (g) of which saturated 3.84 (g)of which unsaturated 13.24 (g)
- Fibers 1.38 (g)
- Sodium 261.91 (mg)
Indicative values for a portion of 50 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 for the savory puff pastry shells
- 1 roll puff pastry
- 200 g Russian salad (capricciosa or your favorite)
- 6 cherry mozzarella balls
- 1 egg
Tools
- Pastry cutter 4-inch diameter
- Knife
- Baking sheet
- Parchment paper
- Brush
How to make savory puff pastry shells
To prepare the savory puff pastry shells, first unroll the puff pastry and use a 4-inch pastry cutter to cut out 6 circles and place them on a baking sheet lined with parchment paper. The size of the pastry cutter is just a suggestion: you can choose to make smaller circles with less waste. To not throw them away, I used the leftover puff pastry to make this simple savory pie.
Then fold the top part of each circle to give it the shell shape, as you see in the photos. Brush the circles with a beaten egg and use a knife to make incisions without going too deep. Bake in a preheated static oven at 356°F (180°C) for 13 minutes, the surface should be nicely golden.
When the shells are warm, cut them with a knife as if they were sandwiches, without separating the two parts, gently open with your fingers and fill them. I used a capricciosa salad, but Russian salad or any other type of salad you like or have available is also fine. Finish with a cherry mozzarella ball and enjoy your meal!
Conservation
Savory puff pastry shells can be kept for up to one day at room temperature. If placed in the fridge, they tend to soften.
You can still prepare the shells and fill them at the last minute.
Tips
If you don’t like the idea of seasoning the savory puff pastry shells with mixed salad, you can use any type of sauce or fresh cheese you like or have available, for example, you can use a ham mousse or tuna mousse, let your imagination run wild!
The mozzarella can also be replaced with olives or cherry tomatoes, although the mozzarella resembles “the pearl” in the oyster shell.
If you don’t like the egg, you can brush the surface with milk.
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