Radish and Goat Cheese Vol au Vents
Makes 16
Ingredients
- 10 radishes, trimmed, quartered, and patted dry
- 4 ounces goat cheese
- 1 tablespoon chopped rosemary
- 1 tablespoon chopped parsley
- ¾ teaspoon kosher salt
- ½ teaspoon black pepper
- 1 (17.3-ounce) package frozen puff pastry, thawed (2 sheets)
- 1 large egg
- Garnish: fresh rosemary
Instructions
- In the work bowl of a food processor, pulse radishes until finely minced. Add goat cheese, rosemary, parsley, salt, and pepper. Pulse until combined and smooth. Spoon mixture into a bowl, cover, and refrigerate for 30 minutes to 1 hour.
- Preheat oven to 400° and line 2 baking sheets with parchment paper.
- On a lightly floured surface, unroll puff pastry sheets. Using a 1¾-inch fluted cutter, cut 16 rounds from each pastry sheet. Using a 1-inch round cutter, cut 1-inch rounds from the centers of 16 rounds, reserving centers for another use. Place a pastry ring on top of each whole round, using water to adhere. Place pastries at least 1 inch apart on prepared pans. Refrigerate until firm, at least 20 minutes.
- In a small bowl, whisk together egg and 1 tablespoon water. Brush pastries with egg wash.
- Bake pastries until puffed and golden brown, 8 to 10 minutes. Let cool on pans for 5 minutes, and move to a wire rack to let cool completely.
- Spoon chilled radish mixture into a piping bag and cut a ¼-inch opening. Fill each pastry evenly with filling, approximately ½ tablespoon each. Garnish with rosemary, if desired. Serve immediately.
