I never tire of saying that having these little doughs ready in the fridge is everything in life! I always have puff pastry and that other kind of baked pastry (which I don’t really like the taste of, but it breaks up a lot). Great option for when you need to improvise something or for those who don’t have much skill in the kitchen to make their own dough.
For these pastries, in the filling I used crushed ricotta, a little grated parmesan to add flavor, seedless tomatoes (they release little water), oregano, basil, salt and a drizzle of olive oil.
I didn’t even brush on the egg yolk, I just baked it in a pan greased with olive oil until golden. It was delicious!
* I know you’re going to ask so I’m getting ahead of myself, the two brands of puff pastry that I like and recommend are Arosa and Pavioli.
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