Mini Puff Pastry Bites

Mini Puff Pastry Bites

These moreish puff pastry bites are super simple with 3 main ingredients.  We saw the inspiration for this recipe on Instagram, which used sliced cheese and salami.  We didn’t have either of these in the fridge so we used chorizo and parmesan.  You could use fillings of your choice, maybe use up some leftovers.  In the instagram post, they were cooked in the oven we, of course, cooked them on the Big Green Egg.

One roll of puff pastry gives you about 40 bite size snacks.  Great finger food for canapes with drinks at Christmas, New Year or any time of the year when you’re having a get together with familyr or friends.

Cooking surfaces

Baking stone icon
Baking stone icon
Plate setter icon

BBQ Temperature



  • 1 sheet of puff pastry
  • 12 slices of chorizo
  • 3 tbsp parmesan, grated very finely
  • few basil leaves
  • black pepper to season
  • 1 egg, beaten
  • black sesame seeds, optional



  1. Fire up your Big Green Egg to about 200°C for an indirect cook with the stainless steel griddle and the baking stone.
  2. Open up your sheet of puff pastry and have it placed in a landscape position on a piece of baking parchment.  You will be folding the right hand half over to the left.  Make a mark in the pastry at the half way point so you have a rough idea where to place the filling.
  3. Lay the chorizo slices on the pastry; we had 3 pieces horizontally and 4 pieces vertically with a little bit of overlap.  Leave a small gap around the edges.
  4. Sprinkle the grated parmesan cheese over the chorizo.
  5. Grind over some black pepper.  Lay over some fresh basil leaves.
  6. Fold the pastry from right to left.  Gently smooth and press down the pastry.  
  7. Pop in the fridge for at least 15 minutes to chill.
  8. Once chilled, you’ll be cutting into small squares.  We created a virtual gird by making a mark along each edge roughly 3cm apart to act as a guide.  We found the easiest way to cut the pastry was using a pizza cutter.  We cut into strips one way and then turned the pastry 90° to cut in the other direction to create the squares.
  9. Brush with beaten egg and sprinkle with the sesame seeds (you could use any seeds of your choice).
  10. Pop in the Big Green Egg and cook for about 15 minutes.
  11. Remove from the Egg and leave to cool.  Some of the squares were still joined as we tore them apart, which was rather nice. Just run a sharp knife along the grid lines to separate them easily. 

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