Warm Cheese Bites with Red Pepper Jelly
An epic appetizer for Thanksgiving!
Ingredients
Warm Cheese Bites
- 1 17.3 oz. package of puff pastry defrosted rolled out onto a floured counter top, until smooth and about 1/8 inch thick, cut into roughly 3×3 in. squares
- 1 8 oz. package of cream cheese room temperature
- 2 tablespoons mayonnaise
- 1/4 cup green onion green tops only, chopped coarsely
- 1/2 teaspoon salt
- 4-6 ounces ham steak finely chopped
- 1 egg whisked well
Red Pepper Jelly
- 1 12 oz. jar of roasted piquillo peppers strained of liquid and rinsed with cold water
- 1/3 cup white vinegar
- 1/2 teaspoon salt
- 1 tablespoon red pepper flakes
- 2 cups white sugar
- 2-3 teaspoons lemon juice
- 2 teaspoons Pectin (this is our favorite to use)
- 1 1/2 teaspoon calcium water (as provided dry in pectin box)
Instructions
- Remove pastry puff from freezer, make calcium water for the pectin according the package instructions. Squeeze and strain the juice from 1 lemon. Place rinsed piquillo peppers into a food processor with the vinegar, sugar and pepper flakes. Mix well to create a smooth texture, place in a medium sized pot and bring to a boil over medium heat. Keep a close eye on the mixture, and whisk well while heating. Once it comes to a boil, remove the pot from the heat and allow it to cool for 15-20 minutes. Add the lemon juice, place it back on the heat and return it to a boil. Add the calcium water and pectin, whisk well, remove from the heat and allow to cool completely before using. The jelly can be stored in an airtight container in fridge for about 2 weeks. It’s also lovely paired with a cream cheese and crackers or as an accompaniment to a sandwich or even mixed into a salad dressing!
- Place cream cheese, mayo, salt and green onion into food processor and blend until it’s emulsified and a light green color. Dice the ham steak into 1/8-inch cubes and fold into cream cheese mix.
- Roll out the thawed puff pastry on a lightly floured surface. Cut it into 3×3-inch squares and place about two teaspoons of cream cheese filling into the center of each square. Fold the square over diagonally and press down to seal the edges. Whisk one egg in a bowl and using a pastry brush, cover each pastry with some of the egg wash.
- Place the puffs, spaced evenly apart, onto parchment paper on a cookie sheet. Place cookie sheet in freezer overnight or for at least 2-3 hours. When ready to bake, preheat the oven to 425°. Place the cookie sheet, directly from the freezer, into the oven and bake for for 12-15 minutes. Pastry should appear golden and flaky, almost doubling in size. Enjoy with more red pepper jelly, a glass of bubbly and good company.