Puff pastry pizza bites

Ingredients

• 4 sheetsgluten-free puff pastry
• 8mini mozzarella balls
• 4 slices, cut in halfprosciutto
• 10 ml (2 teaspoons)pesto
• 10 ml (2 teaspoons)passata
• to tastedried basil
• 1egg yolk

Instructions

1. 1

   Preheat the oven

   Heat the oven to 220°C.

2. 2

   Cut the pastry

   Cut the puff pastry into rectangles about twice as long as they are wide. For 8 bites, cut 8 rectangles.

3. 3

   Mix the topping

   Stir the passata and pesto together, then spread a thin layer over the pastry.

4. 4

   Add the filling

   Put half a slice of prosciutto on the pesto mixture on the bottom half of each pastry rectangle. Halve each mozzarella ball and place it on top of the prosciutto.

5. 5

   Fold the pastry

   Fold the top half of each pastry rectangle over the bottom half and press the edges together. Prick the pastry a few times with a fork.

6. 6

   Brush and season

   Beat the egg yolk in a mixing bowl and brush it over the pastry. Sprinkle the bites with dried basil.

7. 7

   Bake until golden

   Bake at 220°C for 15 minutes, until the pastry is golden brown.

What are puff pastry pizza bites?

These are small folded pastry parcels filled with familiar pizza-style ingredients: tomato, pesto, prosciutto and mozzarella. They are an Italian-inspired party snack rather than a traditional Italian pizza.

The combination works because the savoury filling sits inside flaky pastry, while a little egg yolk helps the outside colour in the oven. Their small size also makes them easy to serve as finger food.

Nutrition and macros by portion

The nutrition label shows one serving as written: 264 calories, 8g protein, 19g carbs, 17g fat.

The pastry contributes most of the carbohydrates and much of the fat; mozzarella and prosciutto provide protein, while the pastry and pesto also add fat. Serve a couple of bites with a leafy salad or sliced vegetables to add freshness and make the plate more varied.

Choosing the pastry and filling

Pastry sheets: Keep the gluten-free puff pastry cold until you are ready to cut it, so it is easier to handle. If the sheets are large, cut enough rectangles to make 8 bites.

Cheese and cured meat: Halved mini mozzarella balls fit neatly on the lower half of each rectangle. Half a slice of prosciutto gives each bite a savoury layer without making the filling too bulky.

Keep the topping light

Tomato and pesto: Mix the passata and pesto before spreading them so the flavour is distributed evenly. Use a thin coating; too much wet topping can make the pastry difficult to seal and may soften the base.

Seal the edges well

Folding: Leave enough room around the filling to bring the pastry top over it, then press the edges together firmly. Make sure no mozzarella is caught in the seam, as that can prevent the pastry from closing neatly.

Vent holes: Prick the top a few times with a fork as directed. This gives steam a way out while the bites bake.

Look for a golden finish

Egg wash: Brush the beaten yolk over the pastry surface for a golden finish, taking care not to let it pool around the edges.

Doneness: Bake at 220°C for 15 minutes, until the pastry is golden brown. If your oven browns unevenly, check the bites as they approach the end of the baking time.

Make-ahead and serving ideas

Make ahead: Assemble the bites, cover them and keep them in the fridge until you are ready to bake them in the evening. Brush with egg yolk and add the basil before baking.

To serve: Offer them warm as a party snack, or pair them with a green salad for a simple lunch. They are also easy to pack for a picnic once cooled.

Recipe notes & tips

• Keep the pastry cold while you prepare the filling so it is easier to fold.
• Spread the tomato-pesto mixture thinly to help keep the pastry crisp.
• Place the filling on the lower half of each rectangle, leaving the edges clear for sealing.
• Press around the edges firmly after folding to help keep the filling inside.
• Use a fork to prick the pastry a few times before baking, as directed.
• Let the bites cool briefly before serving so the hot cheese has time to settle.

Variations

• Add olives: Place a small piece of chopped olive with the filling for a briny note.
• Use a different cheese: Replace the mini mozzarella with small pieces of another melting cheese.
• Change the herbs: Swap the dried basil for dried oregano.
• Make them meat-free: Leave out the prosciutto and add a few thin strips of roasted pepper.
• Boost the tomato flavour: Use a little extra passata only if you can still spread it in a thin layer.

Common mistakes to avoid

• Too much sauce: A thick layer can soften the pastry; spread the mixture thinly.
• Overfilled parcels: Bulky filling makes folding and sealing harder; keep the mozzarella and prosciutto within the lower half.
• Unsealed edges: Filling may escape through gaps; press the pastry edges together firmly.
• Warm pastry: Soft pastry can be difficult to handle; keep it chilled until cutting and filling.
• Skipping the fork pricks: Trapped steam can affect the pastry; prick the tops a few times before baking.
• Underbaking: Pale pastry may not be fully crisp; bake for 15 minutes at 220°C until golden brown.

How to store

Keep assembled, unbaked bites covered in the fridge and bake them later the same day. Store baked leftovers in an airtight container in the fridge for up to 2 days; reheat in an oven until hot and crisp, as the microwave can soften the pastry.

Frequently asked questions