I’d take a savory pastry over a sweet one any day. One of my favorites I get often here in Miami from our Cuban bakeries are pastelitos de carne (meat pastries). While I love the familial seasonings it’s made with, I also love a savory pastry made with more herbs. Enter these Shallot & Prosciutto Pastry Puffs.
A perfect balance: savory from the pastry, herby from the thyme, sweet from the caramelization of the shallots and salty from the prosciutto. These Shallot & Prosciutto Pastry Puffs are an easy half-scratch treat to serve alongside everything from breakfast to dinner.
Shallot & Prosciutto Pastry Puffs
Ingredients:
- 1 box of pastry puff sheets
- 2 shallots
- salt
- pepper
- garlic powder
- brown sugar
- prosciutto
- fresh thyme
- butter
- grated parmesan
Directions:
Heat oven to 350 degrees.
Place parchment paper on a cookie sheet and drizzle with olive oil in the places you will be constructing your pastry puffs.
In 4 different places on the parchment paper place 1/2 of a shallot (sliced), thyme leaves (no stem) and a pinch of salt, pepper and garlic powder on top of them.
Cook for 5 minutes until shallots get a little browned.
Remove sheet from oven and sprinkle a pinch of brown sugar on top of each shallot, then place a slice of prosciutto on top of each followed by a rectangle of pastry puff sheet. Mine measured roughly 5”x3”. You just want to make sure there is an enough pastry surrounding the shallots and prosciutto. Press a fork onto the edges and brush the top with a bit of melted butter.
Place into oven for 20 minutes, or until edges have browned nicely and the pastry is cooked-through.
Remove sheet from oven and with a spatula flip each pastry. Then sprinkle some grated Parmesan on top of each.
