Puffy Italian Pastries

Puffy Italian Pastries

1 tablespoon olive oil
1 small white boiling onion, peeled and diced in 1/4-inch pieces
6 small plum tomatoes, stem end cut off, and diced into 1/4-inch pieces
2 small cloves garlic, smashed, peeled and minced
1/4 cup roughly chopped basil
2 tablespoons tomato paste
4 ounces mozzarella cheese diced into 1/4-inch pieces
3/4 cup Parmesan cheese
1 1/2 teaspoons kosher salt
Freshly ground black pepper to taste
2 boxes frozen puff pastry, defrosted (4 sheets)

  1. Place rack in center of oven and heat to 400 degrees.

  2. Put oil and onion in a medium-size, nonstick frying pan over medium heat.
    Cook, stirring occasionally, for 2 minutes.

  3. Add tomato and garlic, and cook another 2 minutes, until tomatoes soften
    and some liquid has evaporated. Add the basil and tomato paste; cook another minute.

  4. Place tomato mixture in a bowl. Add the mozzarella cheese, 1/2 cup of
    Parmesan, salt and pepper, and stir to combine.

  5. Working with one package at a time, open sheets of puff pastry, if
    folded. On a lightly floured surface, roll each sheet slightly, into a shape
    about 10 inches square.

  6. Using a 2-inch round cookie cutter with sharp edges – and not a glass –
    cut out rounds of dough as close together as possible (each sheet should
    make about 20). Make a depression in the center of each round with knuckle
    or fingertip, leaving a rim of untouched dough.

  7. Place on 2 ungreased baking sheets. In each depression, place a heaping
    1/2 teaspoon of the tomato mixture. Sprinkle edges of pastry with Parmesan

  8. Place one sheet in oven and bake for 12 minutes. Remove and repeat with
    remaining sheet.

  9. Remove pastries from sheets and allow sheets to cool.

  10. While first two sheets are baking, form and fill second package of
    dough. Do not place dough on hot cookie sheets, as the butter in the dough
    will melt. 11. If baking ahead of time, reheat 3 minutes in 325-degree
    oven. If the pastries are frozen, bake for 14 minutes.

YIELD 80 pieces

NOTE: Approximate nutritional analysis per serving: 65 calories, 4 grams
fat, 2 milligrams cholesterol, 120 milligrams sodium, 2 grams protein, 5
grams carbohydrate.