lunch · everyday
Fig jam puff pastry bites with jamón-wrapped artichokes
One-bite puff pastry cups brushed with pumpkin egg wash, filled with a savory fig and fish sauce jam and topped with crispy jamón-wrapped baby artichokes.
- Time
- 60min
- Steps
- 6
Ingredients
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Allergens
Contains milk, egg, wheat and fish.
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Shopping list
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Equipment
You'll need: Oven, Deep pot for frying.
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Method
-
1
Heat the oven to 200°C (400°F). Roll the pastry slightly thinner and cut 12 small rounds. Prick the centers and chill.
-
2
Whisk the egg with the pumpkin purée and brush the pastry. Weigh the centers down with a small oven-safe weight (or press them down after baking) so the edges rise. Bake 12-15 minutes until crisp.
-
3
Jam: melt the butter, soften the shallot and garlic without coloring, then add the figs and sugar. Cook down for 10-15 minutes until jammy. Stir in the fish sauce and vinegar.
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4
Trim the artichokes to their tender hearts and rub with lemon. Wrap each in a slice of jamón.
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5
Fry the wrapped artichokes at 175°C (350°F) for 3-4 minutes until crisp. Drain.
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6
Fill each pastry cup with fig jam, top with an artichoke and a pinch of flaky salt.
