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Puff Pastry Carrots

Recipe

Fun for everyone, these carrot shaped starters are tasty for all.

Serves: 12 people   |   Prep time: 25 minutes   |   Cooking time: 15 minutes

British   |   Starter

  

Ingredients

  • 320g Puff Pastry Sheet
  • 2 Egg Yolks
  • 2-3 drops Orange Food Colouring (or a couple of drops of Red and Yellow Food Colouring)

For the filling:

  • 150g Cream Cheese
  • 75g Sour Cream
  • 150g Smoked Salmon, chopped
  • 1 Spring Onion, finely chopped  
  • 1 tbsp Capers, chopped
  • 1 tbsp Lemon Juice
  • 1 tbsp Parsley, chopped
  • Pinch of Salt
  • Pinch of Pepper

Decoration:

  • 12 Curly Parsley Stalks

  

Method

  1. Use 12 stainless steel pastry horns or make them by shaping strips of tin foil into carrot/cone shapes around 12cm long and from a point at one end to about 3cm wide at the other end. Then, wrap an additional layer of greaseproof paper around the horn with tin foil. This will make it much easier to get the pastry off later.
  2. Preheat the oven to 220°C/200°F /Gas Mark 7.
  3. Cut the puff pastry sheet lengthways into 12 long strips.
  4. Wrap the pastry around the horns, making sure there aren’t gaps.
  5. Mix the egg yolks and food colouring, then brush the pastry with the yolk mixture.
  6. Bake for 10-15 minutes until the pastry is puffed and golden.
  7. To achieve a brighter orange colour, brush an additional layer of the egg yolk mixture over the cooked pastry and place back into the oven for a couple of minutes to set.
  8. Leave to cool for a few minutes, then carefully remove the horns.
  9. Mix the ingredients for the filling, then place into a piping bag.
  10. When ready to serve, fill the pastry carrots with the filling and decorate each with a curly parsley stalk and serve.