Puff Pastry Tapas with Mushroom and Manchego Topping
- Low sodium
- Low fat
- Peanut free
- Low calorie
Ingredients
- 1 sheet (8 oz/250 g) butter puff pastry dough
- Topping:
- 2 tbsp (30 mL) olive oil
- 1 clove garlic, minced
- 1/4 tsp (1 mL) salt
- Pinch black pepper
- 6 oz (175 g) mushrooms, finely chopped
- 1 tsp (5 mL) sherry vinegar
- 1/3 cup (75 mL) sliced pitted Spanish black or green olives
- 1/3 cup (75 mL) shredded manchego cheese
Preparation
Topping: In skillet, heat oil over medium-high heat; fry garlic, salt and pepper until fragrant. Add mushrooms; sauté until mushrooms are tender and no liquid pools in pan. Stir in vinegar; cook for 30 seconds. Transfer to bowl; let cool. Stir in olives and cheese.
On lightly floured surface, roll out sheet of puff pastry dough to about 11-inch/28 cm square. With 1-3/4-inch/4.5 cm round cookie cutter, cut into 36 rounds; place each on parchment paper-lined baking sheet and prick 3 times with tines of fork.
Top each with generous teaspoon/5 mL of the topping. Bake in centre of 400F/200C oven until pastry is golden, 15 to 17 minutes.
Makes 36 pieces.
Quick-and-Easy Variation: Leave rolled-out square of puff pastry dough in single piece; prick all over with fork, then spread with topping. Bake until pastry is evenly golden on bottom, about 20 minutes; remove from oven and cut into squares
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