Prep 30 mins
Cook 15 mins
Ideal as starters, for a buffet table, and smart enough for any party occasion, this recipe originally appeared in Bon Appetit magazine in April 1998. I added a few touches. The filling combination is delicious!
- 4 tablespoons olive oil (or use butter)
- 5 cups zucchini, young, sliced
- 7 garlic cloves, finely chopped and crushed with a knife blade
- 1⁄2 cup parmesan cheese, freshly grated
- 1 teaspoon black pepper, coarsely ground
- 17 ounces puff pastry (2 sheets)
- 10 brie cubes, each about 1 inch square
- 10 slices prosciutto, thinly sliced (or other quality ham like Black Forest)
- 1 egg, beaten (add 1 tablespoon milk to stretch)
- Preheat oven to 400 deg F/ 200 deg Celsius. Take out a muffin tin.
- Heat the olive oil in a skillet over medium-high heat, then add the zucchini slices, garlic and pepper, and fry until the zucchini is tender, about 5 - 7 minutes. Stir often.
- Cool slightly, then add the Parmesan and mix inches.
- Roll each pastry sheet to about a 16 x 11 inch rectangle. Cut 5 x 5 inch squares from each pastry sheet -- reserve the leftover pastry for another use.
- Press each pastry square carefully into muffin cups (they should be about 1/3 cup deep), and leave an overhang.
- Place about 1/4 cup or less of the zucchini mixture in each pastry-lined muffin cup, dividing equally. Place 1 square Brie atop each one, and then place 1 slice prosciutto atop the Brie. (Any high-quality ham will do).
- Gather the edges of the pastry together on each one, and pinch to make a "purse". (I touched the overhanging pastry bits with some beaten egg to make sure they will stick together when pinched, and not open in the oven).
- Brush the purses lightly with the beaten egg, as this will help colour them golden.
- Bake in the pre-heated oven for about 15 minutes, until puffy and golden.
- If served as starters, put finely chopped parsley on each plate before placing the purse. You could also use thinly-sliced red bell pepper as a garnish.