Make these easy appetizers ahead and bake them just in time to get the party started.
I made my own puff pastry once.
Just the once. That was plenty.
It was the middle of the summer, in a steamy restaurant kitchen while I was studying at the International Culinary Center (then the French Culinary Institute, for the sake of historical accuracy). Pastry does not like a hot kitchen. There was lots of flour and butter and folding and waiting and folding again and waiting again. It took two days. It gave me a real appreciation for the work that goes into making puff pastry. And a real willingness to buy it premade forevermore.
Man, we’re so lucky in so many ways, right? Not the least of which is having CHOICES of which brand of frozen puff pastry to buy. (See the recipe for my own preference.) All we have to do is defrost it and sautée some leeks, and it’s an instant party.
Okay, maybe I skipped a FEW steps, but you know what I mean.
These little creamy leek and feta bites are that easy. And they’re so good. This (and really anything made with puff pastry) is one of those smart hors d’oeuvres that looks diminutive but is actually quite hearty and adept at soaking up whatever you and your guests are drinking. Maybe you’re drinking this or this or this, if you were wondering what you were drinking in that scenario. 🙂
These easy appetizers would be great for a cocktail party, of course, but they’re also the kind of thing that will keep your Christmas guests happy while chatting and opening presents, giving you a little more flexibility with the timing of dinner. Come to think of it, maybe I’ll start serving them every weeknight too for the same reason. Just a thought.
Talk to you soon.
P.S. Affiliate links follow.
Easy Appetizer Recipe: Creamy Leeks in Puff Pastry Cups
A quick and delicious hors d'oeuvre that you can make ahead and bake as guests get hungry. You'll need a 24-cup mini muffin pan.
- 1 package frozen puff pastry*
- 3 medium leeks
- 2 tablespoons butter
- Salt and pepper
- 1/4 cup heavy cream
- Pinch grated nutmeg
- 2 teaspoons fresh thyme leaves
- 2 ounces feta cheese
- 1 egg