Mini Puff Pastry Parcels

 

Nutritional Information

Per serving (approximate values for a cheese & herb parcel):

• Calories: 180 kcal
• Protein: 5g
• Carbohydrates: 12g
• Fat: 13g
• Fiber: 1g
• Sodium: 250mg

Ingredients

• 1 sheet (17.3 oz / 490g) frozen puff pastry, thawed
• 1 large egg
• 1 tablespoon water or milk
• For Savory Cheese & Herb Filling:
• 4 oz (115g) cream cheese, softened
• 1/2 cup (50g) shredded cheddar cheese
• 2 tablespoons fresh chives, finely chopped
• 1/4 teaspoon garlic powder
• Pinch of black pepper
• Optional: 1/4 cup (30g) finely chopped cooked spinach (squeezed dry)
• Optional: Sesame seeds or poppy seeds for sprinkling

Instructions

1. Thaw the Puff Pastry: Remove the frozen puff pastry sheet from its packaging and let it thaw in the refrigerator for at least 4 hours, or at room temperature for about 30-40 minutes, until it’s pliable but still cold. Do not let it get warm and sticky.
2. Prepare the Filling: In a medium bowl, combine the softened cream cheese, shredded cheddar cheese, fresh chives, garlic powder, and black pepper. If using spinach, add it now. Mix well until all ingredients are evenly incorporated and the filling is smooth and spreadable.
3. Preheat Oven and Prepare Baking Sheet: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper. This prevents sticking and makes cleanup easier.
4. Prepare Egg Wash: In a small bowl, whisk together the large egg with 1 tablespoon of water or milk until well combined. This will be used to create that beautiful golden-brown crust.
5. Unroll and Cut the Pastry: Gently unroll the thawed puff pastry sheet onto a lightly floured surface or directly onto your parchment-lined baking sheet. Using a sharp knife or a pizza cutter, carefully cut the pastry into 12 equal squares. For a standard 9×13 inch pastry sheet, this would typically be three cuts lengthwise and two cuts widthwise, creating a grid.
6. Portion the Filling: Place about 1 to 1.5 teaspoons of your prepared filling in the center of each puff pastry square. Avoid overfilling, as this can lead to leakage during baking.
7. Fold the Parcels: There are a few ways to fold them:
   • Simple Fold: Bring one corner of the square over to the opposite corner, forming a triangle. Press the edges firmly to seal.
   • Envelope Fold (Recommended for this recipe): Bring all four corners of the square to meet in the center, directly over the filling. Gently press them together to form a small “envelope” or “parcel” shape. Ensure the edges are well sealed to prevent the filling from escaping.
   • Rectangular Fold: If you cut rectangles, fold one half over the other to create a smaller rectangle, pressing the edges to seal.
8. Seal the Edges: Once folded, use the tines of a fork to crimp the edges of each parcel. This not only helps to seal them securely but also adds a decorative touch.
9. Arrange on Baking Sheet: Carefully transfer the sealed parcels to your prepared baking sheet, leaving about 1 inch of space between each one to allow for puffing.
10. Apply Egg Wash: Lightly brush the tops and visible sides of each mini puff pastry parcel with the egg wash. This will give them a beautiful golden sheen and help them brown evenly. If desired, sprinkle with sesame seeds or poppy seeds now.
11. Bake: Place the baking sheet in the preheated oven. Bake for 15-20 minutes, or until the puff pastry is beautifully puffed, golden brown, and cooked through. Baking times can vary depending on your oven, so keep an eye on them.
12. Cool and Serve: Once baked, remove the parcels from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack. Serve warm or at room temperature.