16–20 bites
Ingredients
- 1 roll ready-made puff pastry
- 200 g cream cheese, softened
- 100–150 g sliced or shaved biltong, chopped
- 2 spring onions, finely sliced (optional)
- 1 tsp dried mixed herbs or freshly chopped chives (optional)
- 1 egg, beaten (for brushing)
- Sesame or poppy seeds (optional)
Method
- Preheat the oven to 200°C and line a baking tray with baking paper.
- Prepare the filling. In a bowl, combine the cream cheese, chopped biltong, spring onions and herbs until well mixed.
- Prepare the pastry. Unroll the puff pastry and cut it into 16–20 equal squares.
- Fill the pastry. Spoon a small amount of the cream cheese mixture into the centre of each square.
- Seal the bites. Fold each square into a triangle or bring the four corners together to form a little parcel. Press the edges firmly with a fork or pinch them closed.
- Brush and decorate. Brush with beaten egg and sprinkle with sesame or poppy seeds if desired.
- Bake for 18–22 minutes, or until the pastry is puffed and golden brown.
- Allow to cool for a few minutes before serving.
Serving Suggestions
Serve warm as:
- A party snack
- Lunchbox treat
- Weekend appetiser
- Game day snack
They are delicious with:
- Sweet chilli sauce
- Chutney
- Garlic mayonnaise
- Pepper jelly
Recipe Tip
If your cream cheese is very soft, chill the filled pastries for 10–15 minutes before baking. This helps them hold their shape and gives an even flakier finish.
Easy Variations
- Add grated cheddar or mozzarella for extra cheesiness.
- Stir in caramelised onions for a sweet, savoury twist.
- Add a pinch of cracked black pepper or smoked paprika.
- Replace the spring onions with chopped fresh chives
