Flowered Puff Pastry
Flowered Puff Pastry
Ingredients
- 6 sheets puff pastry
- 4 potatoes, medium-sized
For the Sauce
- 1 onion, small, finely chopped
- 1 teaspoon tomato paste
- 3 tablespoons vegetable oil
- as needed salt
- as needed black pepper
- as needed red pepper flakes
- as needed oregano
- as needed parsley, finely chopped
For Assembly and Baking
- 1 egg
- 1 bowl sesame seeds
- 1/2 cup shredded cheese, optional
Instructions
- 1
Boil the 4 medium-sized potatoes until they are tender. Once cooked, mash them thoroughly.
⏱️ 20 min
- 2
In a pan, sauté the 1 small finely chopped onion in 3 tablespoons of vegetable oil over medium heat until it turns golden.
⏱️ 7 min
- 3
Add 1 teaspoon of tomato paste, salt, black pepper, red pepper flakes, and oregano to taste to the sautéed onion mixture. Mix well and cook for another minute.
⏱️ 2 min
- 4
Combine the onion and spice mixture with the mashed potatoes and finely chopped parsley. Stir until all ingredients are well combined and the filling is uniform. Form 12 walnut-sized balls from the prepared potato mixture.
⏱️ 10 min
- 5
Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper.
⏱️ 5 min•🌡️ 200 - 6
Separate the egg, reserving the egg white for brushing and the yolk for later. Lightly beat the egg white.
⏱️ 1 min
- 7
Take one sheet of puff pastry. Brush one side of the puff pastry sheet with the beaten egg white. Sprinkle sesame seeds generously over the brushed side.
⏱️ 2 min
- 8
Flip the pastry sheet over so the sesame seed-covered side is now facing down. Make two cuts in the puff pastry sheet: one horizontal and one vertical, stopping short of the center, to divide the sheet into four smaller squares that are still connected in the middle.
⏱️ 2 min
- 9
Place one walnut-sized potato ball in the center of the cut puff pastry sheet. If using, add a small mound of shredded cheese on top of the potato ball.
⏱️ 1 min
- 10
Take each of the four small square sections of the puff pastry and fold it over the potato ball (and cheese, if added), bringing the point towards the center. The sesame-seeded side of the pastry will now be facing inwards, towards the filling. Continue folding the remaining three squares, overlapping them slightly in the center to create a flower-like shape that encloses the filling.
⏱️ 3 min
- 11
Lightly beat the egg yolk. Brush any exposed edges of the shaped pastry with the egg yolk.
⏱️ 1 min
- 12
Carefully transfer the assembled pastry to the prepared baking sheet. Repeat steps 7-11 for the remaining puff pastry sheets and potato balls.
⏱️ 5 min
- 13
Bake in the preheated oven at 200°C (400°F) for 15-20 minutes, or until the pastries are golden brown and puffed.
⏱️ 20 min•🌡️ 200
Kitchen Tools
Nutrition Facts (per serving)
Flowered Puff Pastry
- 6 sheets puff pastry
- 4 potatoes, medium-sized
For the Sauce
- 1 onion, small, finely chopped
- 1 teaspoon tomato paste
- 3 tablespoons vegetable oil
- as needed salt
- as needed black pepper
- as needed red pepper flakes
- as needed oregano
- as needed parsley, finely chopped
For Assembly and Baking
- 1 egg
- 1 bowl sesame seeds
- 1/2 cup shredded cheese, optional
Instructions
- 1
Boil the 4 medium-sized potatoes until they are tender. Once cooked, mash them thoroughly.
⏱️ 20 min - 2
In a pan, sauté the 1 small finely chopped onion in 3 tablespoons of vegetable oil over medium heat until it turns golden.
⏱️ 7 min - 3
Add 1 teaspoon of tomato paste, salt, black pepper, red pepper flakes, and oregano to taste to the sautéed onion mixture. Mix well and cook for another minute.
⏱️ 2 min - 4
Combine the onion and spice mixture with the mashed potatoes and finely chopped parsley. Stir until all ingredients are well combined and the filling is uniform. Form 12 walnut-sized balls from the prepared potato mixture.
⏱️ 10 min - 5
Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper.
⏱️ 5 min•🌡️ 200 - 6
Separate the egg, reserving the egg white for brushing and the yolk for later. Lightly beat the egg white.
⏱️ 1 min - 7
Take one sheet of puff pastry. Brush one side of the puff pastry sheet with the beaten egg white. Sprinkle sesame seeds generously over the brushed side.
⏱️ 2 min - 8
Flip the pastry sheet over so the sesame seed-covered side is now facing down. Make two cuts in the puff pastry sheet: one horizontal and one vertical, stopping short of the center, to divide the sheet into four smaller squares that are still connected in the middle.
⏱️ 2 min - 9
Place one walnut-sized potato ball in the center of the cut puff pastry sheet. If using, add a small mound of shredded cheese on top of the potato ball.
⏱️ 1 min - 10
Take each of the four small square sections of the puff pastry and fold it over the potato ball (and cheese, if added), bringing the point towards the center. The sesame-seeded side of the pastry will now be facing inwards, towards the filling. Continue folding the remaining three squares, overlapping them slightly in the center to create a flower-like shape that encloses the filling.
⏱️ 3 min - 11
Lightly beat the egg yolk. Brush any exposed edges of the shaped pastry with the egg yolk.
⏱️ 1 min - 12
Carefully transfer the assembled pastry to the prepared baking sheet. Repeat steps 7-11 for the remaining puff pastry sheets and potato balls.
⏱️ 5 min - 13
Bake in the preheated oven at 200°C (400°F) for 15-20 minutes, or until the pastries are golden brown and puffed.
⏱️ 20 min•🌡️ 200