These tasty little crispy gems are perfect for holiday parties and buffet dinners. They are savory and a little spicy, with a lacing of fruit flavor in the sauce. You can serve them hot or warm. Ok, they would probably even be good cold, but remember that cheese flavors really bloom at room temp or warmer. They’ll disappear fast!
Defrosted, prepared puff pastry
Pure cured goat cheese – picodon, aged crottin or Charolais, if you can find it
6 Garlic cloves, roasted
½ Medium onion, finely chopped
1 Tblsp. Olive oil
2 1/2 Tblsp. Butter
½ Medium ripe Mango, chopped
Fresh juice of one small orange
½ Tsp spicy chili sauce (like Sriracha or Piri Piri)
1 Tblsp. Chopped cilantro
Flor de Sal (fine sea salt crystals)
2 Tblsp. Milk for brushing
▪ Preheat oven to 115 C (240F.)
▪ Defrost pastry dough until firm but keep cold. For best results, puff pastry needs to stay cold and firm until used.
▪ Crush whole garlic cloves but leave skin on.
▪ Add butter and a dash of olive oil to small sauté pan; let butter melt at medium low heat. Oil will help keep butter from burning, but needs to be watched depending on heat.
▪ Add garlic and increase heat slightly, let garlic brown around edges without burning. If browning too quickly remove from heat until pan cools slightly. Garlic needs to be golden brown around the outside and slightly soft in the center. Leaving skin on garlic keeps it from drying out while browning. Once well browned, set aside to cool.
▪ Roll out sheet of puff pastry on floured surface and into a square until dough is approximately ¼ inch think, and 35×35cm. Cut square in half and then half again, making 4 smaller squares
▪ Cut rind off the tip of cheese and then cut 4 slices approximately 2.5cm thick. Place a round slice in middle of each puff pastry square.
▪ Remove skins from garlic and add to top of each cheese slice, drizzle a little of the butter from the pan, and top off garlic and cheese, with a pinch of Flor de sal.
▪ With a pastry brush, gently wet pastry round edges with a little water, then bring up corners of pastry to allow pastry to stick together. Bring corners together to form a peak at the center, press side together to gently join along seams.
▪ Brush outsides with a little milk.
▪ Bake in oven for 15 -20 minutes or until golden brown, puff pastry will loosen during cooking and corners will spread, this is ok and will create a well in the center for the hot and spicy mango sauce.
▪ In small sauce pan add remain butter and let melt
▪ Add finely chopped onion to melted butter, let onion become transparent
▪ Add orange juice & chopped mango to pan, bring it to a gentle bubble for 5-7min, until mango is soft and saucy
▪ Add chili sauce, stir well to incorporate
▪ Finish with chopped cilantro
Let mango sauce cool slightly. Serve puffs warm with a good dollop of the warm mango sauce on top and garnish with a sprig of cilantro. If you want an added touch, give the mango sauce a small splash of rum or brandy.
This pure cured goat cheese has an ever so slight edge, but I was very pleasantly surprised how mellow it became when mixed with the sweetness of the hot and spicy mango sauce.
Thanks to AlgarveBuzz.com for the recipe and photos! These appetizers are a Portuguese favorite.