Everyone’s a little bit Irish during the month of March, regardless of their heritage! You can have your shamrocks and eat them too for St. Patrick’s Day with this three-ingredient appetizer!
The method for making these Puff Pastry Pesto Shamrocks was in the March issue of Food Network Magazine and require only three ingredients: puff pastry, pesto and an egg. Roll out a sheet of thawed puff pastry into a 12 x 14-inch rectangle on a floured surface and cut a 1/2-inch strip from one long side, which you’ll use to form your shamrock stems.
Spread pesto on your puff pastry sheet, then roll both long sides toward the middle until they meet. Cut the roll into ½-inch slices and pinch the bottom of the slices to form a heart shape.
Arrange three hearts together on a parchment-lined baking sheet to make a shamrock shape, with a piece of your puff pastry strip in the middle to form a stem.
Brush the sides of puff pastry that touch with beaten egg to “glue” your hearts together, adding some beaten egg where the hearts connect with the shamrock stem. Bake at 400 degrees for about 15 minutes or until golden in color.
Tips I found along the way:
♣ Assemble the shamrocks on the baking sheet, before brushing the sides with egg.
♣ Make sure your slices are 1/2 inch thick, any larger and your shamrocks will lose their shape.
♣ Chill your assembled shamrocks for 30 minutes before baking.
The winners of my Love of The Irish St. Patrick’s Day Giveaway
are Ellen Stillabower and Suzanne0319!
I’ll be in touch with you both by email and get your goodies to you.
Thanks to all who entered!
More recipes and inspiration to whet your appetite for St. Patrick’s Day can be found, here.
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