New Update
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Main Ingredients | Puff pastry sheet, Fresh jalapenos |
Cuisine | Fusion |
Course | Snacks and Starters |
Prep Time | 21-25 minutes |
Cook time | 16-20 minutes |
Serve | 4 |
Taste | Spicy |
Level of Cooking | Easy |
Others | Veg |
Ingredients
- 200 grams puff pastry sheet
- 1 tablespoon fresh jalapenos chopped
- 1 cup cheddar cheese grated
- 1 teaspoon red chilli flakes
- Crushed black peppercorns to taste
- Salt to taste
- 1 tablespoon fresh coriander leaves chopped
- Refined flour for dusting
- Bocconcini cut into small roundels, as required
- Butter melted, as required
- Tomato ketchup, to serve
Method
- Preheat oven to 180°C.
- Take cheddar cheese in a bowl, add jalapenos, red chilli flakes, crushed peppercorns, salt and coriander leaves and mix well. Divide into small equal portions and shape them into balls.
- Dust the worktop with some dry flour, keep the puff pastry sheet on it and roll it out to a thin sheet. With a flower shaped cookie cutter and cut out flowers.
- Place a bocconcini roundel on top of half the flowers and top with a cheese-jalapeno ball. Brush water on the remaining flowers, place them watered side facing downwards on top of the jalapeno mixture and seal the edges by pressing with a fork.
- Place the pies on a baking tray and brush them with some melted butter. Keep the tray in the preheated oven and bake for 15-20 minutes.
- Take the tray out of the oven, place the pies on a serving plate and serve hot with tomato ketchup.
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