Description
Delightful appetizer featuring creamy cheese filling and flaky pastry, perfect for gatherings or cozy nights in.
Ingredients
- 1 cup shredded smoked Cheddar cheese
- ¼ cup cream cheese, softened
- 3 tablespoons diced pimientos
- 2 tablespoons mayonnaise
- ½ teaspoon Worcestershire sauce
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon hot sauce
- 1 large egg
- 1 teaspoon water
- ½ (17.3-ounce) package frozen puff pastry sheets, thawed (1 sheet)
- 1 teaspoon smoked paprika
- Garnish: chopped fresh chives
Instructions
- Preheat your oven to 400°F (200°C) and coat a 24-cup miniature muffin pan with baking spray that contains flour.
- In a medium bowl, combine the shredded Cheddar, cream cheese, diced pimientos, mayonnaise, Worcestershire sauce, salt, pepper, and hot sauce. Mix until well combined.
- In a separate small bowl, whisk together the egg and water until fully blended.
- On a lightly floured surface, unfold the pastry sheet and roll it into a 12-inch square. Cut it into 24 squares, each measuring 2 inches.
- Brush the tops of the pastry squares with the egg mixture and sprinkle with smoked paprika for extra flavor.
- Gently press each square into the bottom and up the sides of the greased muffin cups. Chill the pastry in the refrigerator for 15 minutes.
- Bake the pastry cups in the preheated oven for 8 minutes.
- Remove them from the oven and fill each cup with about 2 teaspoons of the cheese mixture. Press down gently with the back of a spoon to ensure everything fits.
- Return to the oven and bake until golden brown and the cheese is melted, approximately 5 minutes.
- Allow to cool completely before garnishing with chopped chives, if desired.
Notes
Store leftovers in an airtight container in the refrigerator for up to three days, or freeze for up to three months.
- Prep Time: 10
- Cook Time: 25
- Category: Appetizer
- Method: Baking
- Cuisine: American