Puff Pastry Baskets with Ragù and Mozzarella perfect as an aperitif, starter or quick finger food. A few afternoons ago, while strolling through the streets of my Catania I got hungry and so my husband and I went to enjoy an aperitif in a well-known bar in the historic center. Among the various nibbles served were puff pastry baskets filled with ragù, béchamel and small mozzarellas that we practically devoured. Back home I told my children about how delicious those bites were and, curious and greedy, they asked me to make them right away. Thanks to STAR and its tasty ragù, making them was a piece of cake! I always keep my beloved jars of Il Mio Gran Ragù STAR Extragusto in the pantry — good just like the one I make and without preservatives. I had two rolls of puff pastry and some mozzarella in the fridge, I only needed a bit of béchamel which I made in a moment, and in a few minutes I made these tasty baskets that disappeared in no time and are also perfect as a starter or finger food! I swear that holding my children still long enough to take two shots was more than a challenge, but now let’s go to the kitchen — I’m sure this tasty recipe will seduce you too!! Before turning on the oven, I remind you that if you want to stay updated on new recipes you can follow my page Facebook and my profile Instagram.
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- Difficulty: Very easy
- Cost: Budget-friendly
- Preparation time: 15 Minutes
- Portions: 12
- Cooking methods: Oven
- Cuisine: Italian
Ingredients to make Puff Pastry Baskets with Ragù and Mozzarella
- 1 sheet puff pastry (or rectangular shortcrust pastry (brisé))
- 12.7 oz Il Mio Gran Ragù STAR Extragusto
- 5.3 oz mozzarella (or small mozzarella balls (bocconcini))
- 3/4 cup béchamel sauce
Tools
- Baking pans for muffins
- Round cutter 4 in
- Oven
Steps
Unroll the puff pastry and, using a round cutter, cut out disks. Stretch them slightly with your hands and place them into the cavities of the molds (which you have already greased). Fill with two teaspoons of Il Mio Gran Ragù STAR Extragusto, a small mozzarella ball or a piece of mozzarella, and one tablespoon of béchamel.
Bake in a conventional oven at 392°F for 20 minutes or until golden, remove from the oven and let cool a few minutes before unmolding.
The puff pastry ragù parcels are ready to be served and enjoyed while still hot and crispy. I do not recommend cooking them in advance. If you need to organize ahead, you can assemble them a few hours earlier and keep them in the fridge covered with plastic wrap until the moment you bake them.
Store any leftovers in the refrigerator for up to two days and reheat before consuming, although they will never be as good as freshly baked.
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