Creamy Artichoke Pastries

250g marinated or chargrilled artichoke hearts
1/2 cup grated mozzarella cheese
|¼ cup grated parmesan cheese
¼ cup grated tasty cheddar cheese
1/3 cup mayonnaise
2 cloves garlic, crushed and finely chopped
salt and freshly ground black pepper
2 sheets frozen butter puff pastry
1 egg yolk, lightly whisked

Yield: Makes 32

Method

Preheat the oven to 200̊C.  Roughly chop the artichokes and place in a bowl with the mozzarella, parmesan and tasty cheese.  Mix in the mayonnaise, garlic and season with salt and pepper.
Using a ruler and a sharp knife, cut each sheet of pastry into 6cm squares.
Place a generous teaspoonful of filling in the centre of each square and fold the corners in over the filling to almost meet in the centre.
Place the pastries on a cold tray and brush with egg yolk.  Bake for 15 minutes until puffed and golden.
Serve hot.

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