The other day I made some puff pastry beds for a pea-tarragon spread (more on this later). But it relates to this post in that I had a little extra puff pastry left over – the strips that are left after biscuit-cutting out the circles for the appetizers. So I put it to good use and made an empanada of sorts.
You’ll notice that it’s organically shaped – no matter, it was delicious!
A smear of goat cheese, a sprinkling of sliced strawberries, a splash of maple syrup. Fold package as best as possible. Bake until golden. Wait a minute or two before sampling to avoid dreaded scalded-tongue syndrome. Carry on.
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