Savory Puff Pastry Mummies

I am definitely on the cute side of Halloween, at least today! But I was also EXCEEDINGLY popular in my house due to these Savory Puff Pastry Mummies.

Buttery, flaky puff pastry loaded with bolognese, lots of gooey mozz AND google eyes. I mean, c’mon. What’s not to like? Super simple, super delicious and super moreish. All very good traits in my book, especially when feeding kids!


xoxo Donata



Ingredients


1 sheet (9,5 oz, 270 g) all butter puff pastry

3/4 cup marinara or bolognese

5 oz (125 g) mozzarella, cut into little cubes

1 egg

1 green or black olive

12 googly eyes


Preparation

If frozen, defrost puff pastry according to package instructions. Leave in the fridge until ready to use.

Preheat oven to 425 F (220 C).

Prepare an egg wash: in a small bowl, whisk together the egg and one tablespoon of water. Set aside.

Cut the cold puff pastry into 8 even pieces, about 3 x 5 inches (8 x 13 cm). Take two pieces aside and, using a long knife or a steel bench scraper, cut them into thin strips, about 3-4 mm thick. Refrigerate separately until finished with the next step.

Spread 1 1/2 tablespoons of marinara or bolognese onto each remaining puff pastry piece, leaving just a thin edge all around. Dot with mozzarella cubes.

Remove the puff pastry strips from the fridge. Criss-cross about nine strips across each rectangle to make the mummy, pressing into the edges gently.

Brush the edges and the criss-crossing strips with the egg wash.

Bake for about 15 minutes or until puffed and golden.

Cut the olive in half lengthwise and then slice horizontally to make the mummy mouths.

When the pastries are done, remove from the oven.

Let cool before decorating each pastry with a pair of googly eyes and an olive mouth.




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