This Christmas puff pastry snowflake with pesto, halloumi and sweet mini peppers is a festive winner.
It’s easy and quick to prepare, looks sensational and would be brilliant as part of your Christmas buffet. This puff pastry snowflake pie is designed to tear and share, so it’s perfect for feeding a crowd.
Why not make this as your starter on Christmas Day? It would work so well – everyone can help themselves and enjoy the delicious Mediterranean flavours.
The Ingredients
- Puff pastry – buy ready rolled puff pastry for ease. You’ll want two large squares, so if your puff pastry comes in a rectangle, just roll it out and trim to make it a square. I bought two packs of ready rolled puff pastry and used the leftovers for mince pies.
- Pesto – use your favourite shop bought, or you can make your own. You can use red or green pesto.
- Halloumi – use a nice high quality halloumi. Cheaper halloumi can contain a lot of water which comes out during the cooking, and this could make your pastry soggy.
- Mini peppers – get a jar of mini sweet peppers – I bought these ones. If you can’t get hold of these, you can use a jar of ordinary red peppers, just chop them into small pieces.
- Egg – for the egg wash.
More Christmas Recipes
- Christmas Muffins
- Fruity Christmas Cake
- Christmas Cake Porridge
- Christmas Mac and Cheese
- Classic Baked Ham
- Christmas Pasta with Figs, Green Olives and Ricotta
- Mulled Wine Roast Duck
- Orange and Brandy Roast Duck
Christmas Puff Pastry Savoury Snowflake
A delicious tear and share Christmas puff pastry snowflake with pesto, halloumi and sweet peppers.
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Ingredients
- 500 grams puff pastry rolled into 2 equal squares
- 2 tablespoons pesto
- 150 grams halloumi
- 2 tablespoons mini sweet peppers
- 1 egg
Instructions
- Preheat the oven to 200 degrees C.
- Lay a sheet of baking paper on a baking tray. Put one of the squares of puff pastry on top of this.
- Spread the pesto over the square of pastry. Cut the halloumi into small pieces and sprinkle over the top, followed by the mini peppers. Top with the other square of pastry and press down gently.
- Put a glass in the middle of the square and gently score around it with a knife (gently – don’t cut all the way through) to make a circle. From this circle, cut lines out to the edges of the pastry, through all layers.
- Twist each line of pastry into a small spiral, so that you end up with a snowflake shape.
- Beat the egg in a bowl and brush over the pastry. Put in the oven and bake for 20-25 minutes until risen and golden.
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