Spicy puff pastry filled with chutney
Crispy puff pastry filled with a delicious homemade zucchini chutney, with fragrant grated cheese and a sprinkling of crunchy nuts – this recipe is a real taste explosion! But it’s not just your taste buds that are in for a treat, zucchinis and nuts have some fascinating facts to offer too. Zucchinis also known as “summer squash”, originated in America and were popularised in Europe by Italian immigrants in the 19th century. Today, it is impossible to imagine our kitchens without them and they are characterised by their mild, juicy and versatile properties. With their high water content of around 95%, zucchinis are also low in calories and an excellent source of vitamin C and fibre.
Nuts, on the other hand, have a fascinating history that goes back to the dawn of human civilisation. Thousands of years ago, nuts were already valued by hunters and gatherers as an important source of food. Today, they are known not only for their delicious taste, but also for their many health benefits. Nuts are rich in unsaturated fatty acids, protein, fibre, vitamins and minerals that can help promote healthy cardiovascular function and improved brain function.
Whether as an appetiser, snack or main course, these stuffed puff pastries with zucchini chutney, grated cheese and nuts will delight you and enchant your guests.
Preparation time: 60 minutes
Baking time: 25 minutes
INGREDIENTS
- 1 puff pastry
- 200 g courgette chutney
- approx. 100 g grated cheese
- 1 handful of nuts
- 1 egg yolk or some milk
PREPARATION
- Cut the puff pastry into approx. 15 squares.
- Place the puff pastry squares in a greased muffin tin.
- Prick the bottom of the puff pastry with a fork.
- Pour the chuntey into the moulds.
- Spread the cheese on top.
- Close the corners of the puff pastry.
- Brush with the egg yolk and place the chopped nuts on top.
- Bake at 180 degrees for about 20-25 minutes.
- Leave to cool for 10 minutes, then remove from the tin.