Grissini Pastry Puffs


  • 225g puff pastry
  • 1 beaten egg
  For Olive and Sun-dried Tomato Puffs
  • 12 pitted green olives 4 halves sun-dried tomatoes, finely chopped
  • 1/4 tsp oregano
  For Gruyere & Walnut Puffs
  • 40g Gruyere cheese, grated
  • 40g walnuts, chopped


  1. Pre-heat over to 200°C / 400°F. Lightly grease two baking trays
  2. On a lightly floured surface roll out pastry to measure 23x20cam and cut into 23x2.5cm strips.
  3. Place on baking tray, spaced apart. Brush with egg.
  4. Scatter your chosen toppings over the strips and, using your finger, press down lightly into the surface.
  5. Bake in the centre of the oven for 15 mins until puffy and golden. Cool slightly on a wire rack before serving warm, fresh from the oven.

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