Varied Mini Puff Pastry Platter

Ingredients

• 2 rouleaux Ready‑made puff pastry (about 500 g each, at room temperature)
• 100 g Smoked salmon (thinly sliced)
• 150 g Herb‑flavored cream cheese (spreadable cheese type)
• 100 g Grated cheese (emmental or gruyère) (for the pockets and squares)
• 100 g Cooked ham (cut into small dice)
• 1 petit Marinated grilled pepper (diced)
• 2 moyens Yellow onions (finely chopped)
• 2 cuillères à soupe Olive oil
• 1 gousse Garlic (crushed)
• ¼ cuillère à café Ground turmeric
• ¼ cuillère à café Ground coriander
• 120 g Ground beef (lightly seasoned)
• 2 cuillères à soupe Fresh parsley (chopped)
• 120 g Canned tuna (in water) (drained)
• 100 ml Béchamel sauce (thick, homemade or ready‑made)
• 2 Eggs (one whole + one yolk for glazing)
• 1 cuillère à soupe Milk (to dilute the egg yolk)
• 1 cuillère à soupe Sesame seeds (optional) (to decorate the squares)
• to taste Salt
• to taste Black pepper

Instructions

1. Prepare the vegetables and aromatics

   Finely slice the two onions, mince the garlic and parsley, and dice the pepper into small cubes.

   Time: PT10M

2. Caramelize the onions

   Heat 1 tablespoon of olive oil in a skillet over medium heat, add the onions, a pinch of salt, and cook for 8 minutes until they become translucent and lightly golden.

   Time: PT8M

3. Cook the ground meat

   In another skillet, sauté the ground meat with the remaining olive oil, garlic, turmeric, coriander, salt and pepper for 3 minutes, just enough to brown it without drying out.

   Time: PT3M

4. Roll out and cut the puff pastry

   Unroll the two rolls of pastry on a lightly floured surface. Cut the following shapes: - Triangles for the mini croissants - Long rectangles for the mini rolls - Small 8 cm circles for the pockets - Approximately 5 cm squares for the meat‑onion squares - Small strips for the twists.

   Time: PT10M

5. Fill the mini croissants (salmon‑cheese)

   On each triangle, spread a thin layer of herb‑flavored cream cheese, place a small piece of smoked salmon, then roll up to form a mini croissant.

   Time: PT5M

6. Fill the mini rolls (ham‑pepper)

   On each rectangle, spread cream cheese, add a dice of ham and a dice of grilled pepper, then roll and cut into 2 cm sections.

   Time: PT5M

7. Fill the cheese twists

   Spread cream cheese on the strips, sprinkle with garlic powder and parsley, fold the strip in half and twist. Brush lightly with egg.

   Time: PT5M

8. Fill the tuna‑onion pockets

   Place a small spoonful of béchamel on each circle, add some caramelized onions, flaked tuna and a bit of grated cheese. Fold the circle in half and seal the edges with a fork.

   Time: PT5M

9. Fill the meat‑onion squares

   On each square, spread a mixture of ground meat, caramelized onions, grated cheese and parsley. Place the second square on top, press lightly and prick the centre with a fork.

   Time: PT5M

10. Egg wash and arrange on trays

    Beat the egg yolk with the tablespoon of milk. Brush the top of each pastry, sprinkle sesame seeds on the squares if desired, then place them on a baking sheet lined with parchment paper.

    Time: PT5M

11. Bake the pastries

    Preheat the oven to 190 °C (fan‑forced). Bake the sheets and cook for 15 minutes until the pastries are golden and well risen.

    Time: PT15M

    Temperature: 190°C

12. Rest and serve

    Remove the pastries from the oven, let rest 5 minutes on the sheet before transferring to a rack. Serve warm or at room temperature.

    Time: PT5M

Nutrition Facts

Calories

250

Protein

8 g

Carbohydrates

20 g

Fat

15 g

Fiber

2 g