Cheesy puff pastry jalapeño bites
These cheesy puff pastry jalapeño bites are the perfect appetizer for easy entertaining. They’re completey addictive and perfect for feeding a crowd.
So, it’s safe to say that anything wrapped in puff pastry is an automatic favorite, right? I mean, who could resist that crisp, buttery, golden flakiness? Most definitely not me. Now add cheese, jalapeños and sautéed onions and you have jalapeño bites so good, you’ll be struggling to only have one!
Can you use phyllo dough instead of puff pastry?
Yes you can, for this recipe, but the end result will be different. It’s not always suitable for phyllo pastry to substitute puff pastry but in most cases it will be fine. Brush at least 3 layers of phyllo with melted butter and layer together and then use as you would puff pastry. Take care to keep the puff pastry under a moist towel as it can dry out and become brittle quickly.
How to make cheesy jalapeño puffs
Using shop-bought frozen puff pastry makes this recipe very easy. Simply defrost the pastry overnight in the refrigerator. The filling is made by sautéeing an onion until soft and translucent then combining with grated mature cheddar and mozzarella and chopped pickled jalapeños. Use a mini muffin/pastry tray and lay small squares of pastry in each hollow then fill with the cheese mixture. Fold the corners over and pinch together then brush with egg and bake until golden, puffed and cooked through.
What dishes can you make with puff pastry?
- Cheesy bolognese pies
- Mini chicken pies with exotic mushrooms
- Creamy mushroom pot pie
- Easy cranberry and Brie pastry puffs
- Easy caramel apple puff galette
These cheesy puff pastry jalapeño bites are the perfect appetizer for easy entertaining. They're completey addictive and perfect for feeding a crowd.
- 1 cup grated mature cheddar cheese
- 1 cup grated mozzarella cheese
- 1 onion sauteed until soft and translucent
- ½ cup pickled jalapenos finely chopped
- 400 g/14 oz puff pastry thawed
- 1 egg beaten
Pre-heat the oven to 180ºC/350ºF.
Roll the thawed puff pastry into a rectangle on a floured surface. Cut into 12 small-medium sized squares (big enough to fit into a mini-muffin/pastry tray.
Place a square of pastry into each muffin hole.
Combine all the ingredients for the filling and mix well.
Spoon the filling onto the pastry then fold over the corners of the puff pastry, pinching in the middle.
Brush with beaten egg then place in the oven and bake for 10-15 minutes or until golden brown and cooked through.
Remove from the oven and allow to cool for 5-10 minutes before serving.