Mini Puff Savouries

This Fresh recipe has been extracted from the Yates Garden Fresh Cookbook, published by HarperCollins.

These easy savouries are quick and simple but very moreish. Makes 24-36 savouries


2 sheets of ready-made puff pastry
3/4 cup cream cheese
2 Tbsp chopped black olives
1 Tbsp chopped spring onions
1/4 tsp cayenne pepper
1 clove garlic, peeled and crushed
I Tbsp capers, finely chopped
24-36 slices of ripe tomatoes
100g creamy blue cheese, thinly sliced


  1. Using a round cookie cutter, cut as many discs as possible from the pastry sheets. Using a smaller cookie cutter, press it onto each cut-out disc, taking care not to cut through the pastry – this gives the discs a narrow border.
  2. Keep the discs chilled until needed.
  3. Preheat oven to 200°C.
  4. Mix the cream cheese with the olives, spring onions, cayenne, garlic and capers.
  5. Place the pastry discs on an oven tray, top each with some cream cheese mixture, a tomato slice and a sliver of blue cheese.
  6. Bake for 10- 12 minutes or until the pastries are golden brown.

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