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Home » Cheese, Artichoke and Pancetta Puffs Recipe

Cheese, Artichoke and Pancetta Puffs Recipe

Image of a chef holding a hot bowl

Cheese, Artichoke and Pancetta Puffs Recipe

They'll think you fussed forever with savoury pastry squares. Good as a light lunch with a quick, leafy salad on the side.
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Prep Time 20 mins
Cook Time 25 mins
Total Time 45 mins
Cooking Temperature 200 C / 400 F / Gas Mark 6
Course Lunch, Quiches and Savoury Pies
Servings 4

Ingredients
  

  • ½ pound Puff Pastry thawed
  • 8 Artichoke Hearts
  • ¼ pound Goat's Milk Cheese
  • 4 slices Pancetta
  • Ground Pepper
  • Olive Oil

Instructions
 

  • Thaw the puff pastry in advance of starting.
  • Start your oven heating to 200 C / 400 F / Gas Mark 6.
  • Roll pastry out on a floured surface and cut into 4 squares about 4 x 4 inches (10 cm x 10 cm.) Edge up the sides of each, then use a flipper to transfer to an ungreased baking sheet.
  • Chop up the artichoke hearts, and scatter them on top of each square. Top each with a slice of pancetta, and a slice of goat's cheese. Sprinkle each with a bit of olive oil, then grind a bit of black pepper on each.
  • At this point, you can pop them in the fridge covered with plastic wrap. You can make them ahead for up to about 6 hours. (If you're doing this, then obviously you won't have needed to heat the oven up just yet.)
  • Pop into hot oven, and bake until cheese is melting and the pastry is golden and puffed -- about 20 to 25 minutes. Remove from oven, let rest for 1 to 2 minutes, then send to table hot.
Tried this recipe?Let us know how it was!
This page first published: Jul 22, 2005 · Updated: Jan 26, 2021.

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Tagged With: Chèvre, English, Goat's Milk Cheese, Pancetta, Puff Pastry, Savoury Pies

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