So the summer is here and I really do wish you a lot of beautiful evenings, spent in the garden, taking advantage over the stunning sunsets. I am saying I wish you, as you never know with this British weather. If you don’t live on the British Isles you are probably more likely to have the gorgeous weather guaranteed! But hey ho, we must make the most with what we’ve got, right?
We have tried to have a BBQ twice in recent months – only twice as we took nearly the month of June off to travel – and both occasions involved taking the brollies out! Yeah, you heard me right! As one of our friends once said, it would not be a good British BBQ without some rain. Planning my little parties, I was going through the internet for some light BBQ food inspiration and came across this very interesting puff pastry muffins. I did, as I usually do, amend the recipe ever so slightly.
These were very well received by my guests, so I thought I would share a recipe with you 🙂
I must say these little babies of yumminess, took me right back to the South of France where, last year, we were stuffing our faces with mini quiches and French pies. Ahhh sweet memories……
You can probably make this starter with some food leftovers as well but I used the following, which makes 12 muffins
- Ready Made Puff Pastry
- Butternut squash, half, cut into small chunks
- Medium onion
- Fresh rosemary to your taste
- Olive oil
- Goat cheese of your liking
- Salt and pepper to your taste
- 3 eggs
- 2 tbsp of creme fresh
- Muffin tray
1. Start with chopping half of the butternut squash – I use the bottom bit as then I can use the ‘meaty’ part for another dish. Chop the onion and get some fresh rosemary from your garden or herb pot. I do of course assume here that everybody loves herbs as much as I do and therefore grows them in their garden. Bought from the supermarket will do as well 🙂 Mix all together, add some salt and pepper and olive oil and place on a roasting tray, in a dish or whatever pan you have available that is suitable for ovens. Roast for 30 mins till golden.
2. Take the puff pastry out of the fridge, flat it out with a rolling-pin and use a regular mug to cut round muffin base, one by one.
3. Mix the roasted butternut squash, onion and rosemary with 3 eggs, creme fresh and goat cheese pieces. I think blue cheese would do brilliantly here as well.
4. Dish out the mixture into your muffins one by one. Bake on 200C for around 20-25 mins untill golden.
And Voila! Serve hot or cold, they taste equally delicious either way 🙂