Assortment of Savory Bites for Ramadan

Ingredients

• 1 rouleau Shortcrust pastry (about 250 g)
• 1 pcs Shallot (finely chopped)
• 1 pcs Garlic clove (crushed)
• 150 g Chicken (cut into small dice)
• 100 g Button mushrooms (sliced)
• 2 pcs Eggs
• 100 ml Liquid cream (15% fat)
• 150 g Grated cheese (Gruyère or mozzarella)
• 1 c. à café Salt
• ½ c. à café Freshly ground pepper
• ½ c. à café Curry powder
• ½ c. à café Sweet paprika
• ¼ c. à café Hot paprika (chili) (adjust to taste)
• 1 rouleau Rectangular pizza dough (about 300 g)
• 200 g Spreadable cheese (e.g., Philadelphia)
• 150 g Smoked salmon or trout (very thin slices)
• 1 rouleau Puff pastry (about 250 g)
• 200 g Peeled shrimp (thawed if frozen)
• 20 g Butter
• 2 c. à soupe Fresh parsley (chopped)
• 100 ml Heavy cream (30% fat)
• 2 pcs Leeks (white parts, finely sliced)
• 3 c. à soupe Olive oil
• 200 g Ground beef
• 1 pcs Onion (sliced)
• 1 c. à soupe Barbecue spices
• 1 c. à café Honey (optional) (to caramelize the onions)
• 200 ml Tomato sauce (or sun‑dried tomato purée)
• 4 pcs Jarred grilled peppers (sliced)
• 10 pcs Black olives (pitted)
• 50 g Cooked mushrooms (for the mini‑pizzas)

Instructions

1. Prepare the mini‑quiche filling

   Sauté the chopped shallot and garlic in a drizzle of olive oil over medium heat until translucent. Add the chicken dice, sliced mushrooms, curry, sweet paprika, hot paprika, salt and pepper. Cook until the chicken is browned and the mushrooms are lightly colored.

   Time: PT10M

2. Prepare the pastry bases

   Roll out the shortcrust pastry with a rolling pin, cut circles the size of the mini‑quiche molds and place them in the cavities. Lightly prick the base with a fork.

   Time: PT5M

3. Prepare the quiche custard

   In a bowl, whisk the eggs with the liquid cream, salt, pepper, then fold in the grated cheese. Mix until smooth.

   Time: PT5M

4. Assemble and bake the mini‑quiches

   Distribute the chicken‑mushroom filling into each pastry base, then pour the quiche custard up to near the edge. Bake in a preheated oven at 180°C for 30 minutes, until the top is golden.

   Time: PT30M

   Temperature: 180°C

5. Prepare the salmon rolls

   Roll out the pizza dough on a lightly floured surface. Spread the cream cheese over the entire surface, sprinkle with grated cheese, then lay the thin salmon slices in an even layer. Roll the dough using parchment paper, form a tight log and refrigerate for 10 minutes to firm up.

   Time: PT15M

6. Bake the salmon rolls

   Slice the log into rounds about 1 cm thick, place on a parchment‑lined sheet and bake 30 minutes at 180°C until golden and crisp.

   Time: PT30M

   Temperature: 180°C

7. Prepare the mini‑pizza topping

   Heat a drizzle of olive oil in a pan, add the crushed garlic then the ground meat. Brown while breaking up the meat, add barbecue spices, salt, pepper and cook 5‑7 minutes. Remove from heat.

   Time: PT15M

8. Assemble the mini‑pizzas

   Cut the pizza dough into squares (about 5 cm). Place each square on a sheet, lightly prick, spread a layer of tomato sauce, add the ground meat, caramelized onions, peppers, olives and mushrooms. Reserve the grated cheese for the end.

   Time: PT10M

9. Bake the mini‑pizzas

   Bake the mini‑pizzas at 180°C for 25 minutes, then add the grated cheese and continue baking for an additional 5 minutes until the cheese is melted and lightly golden.

   Time: PT30M

   Temperature: 180°C

10. Prepare the leek‑shrimp filling

    Sauté the chopped shallot in a drizzle of olive oil until translucent. Add the finely sliced leeks, salt, pepper and cook over medium heat for 5 minutes. Stir in the butter, parsley, shrimp, heavy cream and cream cheese. Mix until a creamy consistency is achieved.

    Time: PT15M

11. Assemble the puff pastries

    Roll out the puff pastry, cut circles (about 8 cm). Place each circle on a sheet, put a spoonful of filling in the center, leave a slight free edge, sprinkle with a little grated cheese.

    Time: PT5M

12. Bake the leek‑shrimp puff pastries

    Bake at 180°C for 25 to 30 minutes, until the pastries are golden and puffed.

    Time: PT30M

    Temperature: 180°C

Nutrition Facts

Calories

250

Protein

12 g

Carbohydrates

22 g

Fat

12 g

Fiber

2 g