Flaky Bites Three Ways

Preparation: 15 minutes / Servings: 20 medium-sized energy balls

Cooking time: 5 to 15 minutes depending on the filling

Yield : about twenty puff pastry bites

This year, to help you spoil your beloved mother, we have prepared something special. Here are three ways to make delicious flaky bites, concocted with none other than our three flavoured olive oils!  

They are perfect for a touch of originality at a festive brunch or as an appetizer before a gathering. In addition to being tasty, these bites can easily be prepared with children and take only a few minutes to cook... and to enjoy!

INGREDIENTS 

For the phyllo base:

• 3 sheets of phyllo dough
• About 2 tablespoons of delicate extra virgin olive oil Maison Orphée

For the creamy courgette and basil filling:

• 1 medium courgette, finely diced or coarsely grated
• 1 small onion, chopped
• 1 garlic clove, minced
• 1/3 cup ricotta cheese
• 2 tbsp. olive oil with basil Maison Orphée
• Pieces of gorria pepper or a few crushed chili flakes (optional)
• 1 good pinch of fine grey sea salt Maison Orphée
• 1 good turn of freshly ground pepper

For the lemon salmon mixture (to be served cold) :

• Very fresh chopped salmon (tartare cut) - a little more than 1/2 cup
• 1 to 2 tablespoons of olive oil with lemon Maison Orphée
• Fresh dill leaves
• 1 shallot, finely chopped
• 1 tbsp. capers
• 2 small gherkins, diced
• Diced green apple (to taste)
• Salt and pepper to taste

For the garlic and asparagus filling:

• Some blanched asparagus (90 seconds in boiling water)
• 1/3 cup diced ham or crumbled cooked bacon
• 2 tbsp. garlic olive oil Maison Orphée
• 1/3 cup ricotta cheese
• Salt and pepper to taste

PREPARATION

For the phyllo base

1. Preheat oven to 350 F. Spread a sheet of phyllo and brush lightly with olive oil.

2. Repeat by layering the other 2 sheets.

3. Cut into 4 lengthwise and 5 widthwise to make 20 squares of dough. Line 20 cavities in mini muffin pan. You can also make larger squares for an appetizer size and use a regular muffin tin or ramekins instead.

4. Bake in the middle of the oven for 5 minutes.

5. Use the baked flaky cups for the filling(s) of your choice (from our ideas above).

For the creamy courgette and basil filling:

1. Normally you should have some oil left over from brushing the phyllo sheets. In this oil, cook the onion and courgette over medium high heat for 4 minutes.

2. Add the garlic and cook again to finish softening the courgette.

3. In a bowl, mix the courgette with the other ingredients. Adjust seasoning if necessary.

4. Fill cups with creamy mixture. Bake at 350F for 7 minutes.

5. Enjoy!

For the lemon salmon filling (to be served cold) :

1. To prepare, simply mix all the ingredients and assemble in the phyllo dough cups.

2. Enjoy!

For the garlic and asparagus filling:

1. Blanch the asparagus for 90 seconds in boiling water.

2. Mix all the ingredients in a bowl and then assemble in the phyllo cups.

3. Bake for 7 minutes.

4. Enjoy!