Assorted Savory Puff Pastries Recipe

Thaw pastry

Remove frozen puff pastry from freezer and thaw in refrigerator for 30–60 minutes until pliable but still cold. If short on time, let sit at room temperature for 15–20 minutes; it should be workable but not soft.

Preheat and prepare

Preheat oven to 400°F (200°C). Line two baking sheets with parchment paper. Lightly dust your work surface and rolling pin with the all-purpose flour.

Whisk the egg with 1 teaspoon water in a small bowl and set aside for egg wash.

Caramelize onions

Heat 1 tablespoon olive oil and 2 tablespoons unsalted butter in a medium skillet over medium-low heat. Add the thinly sliced onions, 1 tsp sugar and 1 tsp salt. Cook, stirring occasionally, until onions are deep golden brown and soft, about 25–30 minutes. If they start to stick, add a splash of water and scrape fond. Finish with 1 tsp freshly ground black pepper and let cool slightly.

Combine with cheese

In a bowl, mix the cooled caramelized onions with 1 cup grated Gruyère. Adjust seasoning to taste.

Prepare spinach

If using fresh spinach, wilt it in a hot skillet for 1–2 minutes until just reduced, then cool and squeeze out as much liquid as possible. If using frozen, thaw and squeeze dry. Chop if needed to measure about 3 cups packed.

Mix filling

Combine the drained spinach with 1 cup ricotta (or Greek yogurt), 1 cup crumbled feta, 2 tbsp chopped dill or parsley, 2 minced garlic cloves, 1 tsp salt, 1/2 tsp black pepper and 1 tsp lemon zest in a bowl. Taste and adjust seasoning.

Sauté mushrooms

Heat 1 tbsp olive oil and 1 tbsp butter in a skillet over medium-high heat. Add 1 minced shallot and sauté 1–2 minutes until translucent. Add 2 cups finely chopped mushrooms and cook, stirring occasionally, until the liquid evaporates and mushrooms are golden, about 8–10 minutes.

Finish filling

Add 1 tbsp chopped fresh thyme (or 1/2 tsp dried), 1 tsp soy or Worcestershire sauce, 1/2 tsp salt and 1/2 tsp black pepper. Stir in optional 1/2 cup cooked pancetta or bacon if using. Remove from heat and let cool slightly.

Roll and cut pastry: On a lightly floured surface, unfold or roll each puff pastry sheet to smooth seams and get roughly a 9–10 inch square. Cut each sheet into 6 equal rectangles (for 3x2 grid) or 9 squares depending on desired size. You should get about 18–24 small pastries total from 3 sheets.

Fill pastries: Place a heaping tablespoon of chosen filling (A, B or C) onto the center of each pastry rectangle, leaving a 1/2-inch border. Do not overfill. For variation, alternate fillings across the tray.

Seal and shape: Brush edges lightly with egg wash. Fold one corner over to form a turnover or fold into a neat square by bringing opposite edges together and pinch to seal. For open-faced, fold edges up to create a rim and leave filling exposed. Press edges with a fork to ensure sealed turnovers.

Finish: Brush tops with egg wash. Sprinkle optional sesame or poppy seeds and a pinch of coarse sea salt on selected pastries.

Bake: Arrange pastries on prepared baking sheets with at least 1 inch between. Bake in preheated 400°F (200°C) oven for 15–20 minutes or until puffed and deep golden brown. Rotate pans halfway through for even browning.

Cool: Remove from oven and let cool on a wire rack for 5 minutes before serving. Serve warm or at room temperature.

Store cooled pastries in an airtight container in the refrigerator for up to 3 days. To re-crisp, reheat in a 350°F (175°C) oven for 8–10 minutes until warmed through and crisp. Do not microwave (it will make the pastry soggy).