The flavors are slightly tart and deliciously creamy paired with sundried tomatoes, green onion and a dash of Garam Masala to bring Mediterranean flavors to the forefront; the perfect filling for puff pastry.
2TablespoonsGreen onion, green part only, fine chopped
1teaspoonground, Garam Masala
1teaspoon ground white pepper
1teaspoonsea salt
4teaspoonstoasted sesame seeds
zest from half a fresh lemon, about ½ teaspoon
Instructions
For The Puff Pastry (VOL-AU-VENT)
Thaw puff pastry in the refrigerator over night
Place puff pastry one at a time on a floured surface and roll to ¼ inch thickness. Cut into 9 squares. Repeat when first batch is complete. Makes about 19 pieces
VOL-AU-VENT style pastry Fold a square of pastry in half on the diagonal to make a triangle, but do not seal it. Make two cuts parallel to the sides of the triangle, about ½″ from the edge of the pastry. Unfold the pastry – you will have two v-shaped cuts. Fold both sides over the middle, tucking one under the other.
Place folded pasties on a parchment lined baking sheet. Fill each pastry "well" or hole with about 2 teaspoons custard mix. Don't over fill
Beat egg yolk in a small bowl and brush over the tops of the pastries. Sprinkle pastry with sesame seeds and bake 350F. for 15-20 minutes or until golden brown
Garnish with chopped chives and sprinkle with a dash of garam masala
For the Labne Custard Filling
In a small bowl whisk together: egg, Karoun Labne, chopped sun-dried tomato, green onions, garam masala, zest form ½ a fresh lemon, salt and white pepper