These are traditionally served as an aperitif snack and are
great for a party. You can make them in advance, refrigerate and
bake when needed. This recipe makes about 16.
100 gmpuff pastry2/3 cupgoat’s curd, such as Woodside Goat Curd, or fromage blanc 60 ml (¼ cup) thickened cream 2egg yolks50 gmbacon, finely diced1golden shallot, thinly sliced into 16 rounds½ cup (loosely packed) salad leaves
Preheat oven to 230C. Roll out pastry onto a lightly floured surface to 4mm thick and, using a 4cm-diameter round pastry cutter, cut out rounds and place on a lightly oiled baking tray.
Combine curd, cream and egg yolks and season with sea salt and black pepper. Place 1 tsp of curd mixture in centre of each round, scatter over bacon and shallot and refrigerate until ready to serve. Bake for 10 minutes or until golden. Scatter over leaves and serve.