Have your shamrocks and eat them too with this three-ingredient appetizer for St. Patrick’s Day.
It’s said that everyone is a little bit Irish on St. Patrick’s Day! These Puff Pastry Shamrocks are a fun little appetizer to help you celebrate.
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.☘️
Find more recipes and inspiration to whet your appetite for St. Patrick’s Day, HERE.
Thank you for your visit, sharing with:
Congrats to the winners and your puffy shamrocks turned out great Mary! Seems my subscription to the mag ran out… Have to get on that:@)
PS-That tussie-mussie napkin fold on your sidebar is gorgeous! Great idea for Easter:@)
Congrats to the winners! I will have to try this recipe as I love pesto! Hugs to Chloe and Gracie!
Congratulations to the winners. Can’t wait to try these shamrocks! looks so yummy!
it looks amazing! I can’t wait to try it
Mary, the shamrocks look delicious, who doesn’t love puff pastry! I enjoy making pesto during the summer when I have basil in my garden! Happy Wednesday, Pam
Congratulations winners! These shamrocks look delicious and a mint try!☘ Have a great day!
These shamrocks are the greatest!…I can see lots of other fillings too…Congratulations to the winners!! Have a great day Mary!
Oh WOW! Thank you everso. As a collector of Cookbooks, I will look forward to receiving this one. I don’t have anything Irish in my collection but I am excited to add this one and I will post a picture of the first thing I make. I love your site and look forward to it everyday. Again, thank you and congratulations to Suzanne also!! ❤️🍀❤️🍀❤️🍀
I love the adorable pesto shamrocks, Mary! What a perfect idea for St. Paddy’s Day. ☘. Thanks for the fun idea! Congratulations to the winners of your giveaway!
hi Mary, you won’t believe this but I was going to do something similar, great minds think alike sort of thing 😘, and you beat me to it! Of course, I should leave the Irish stuff to those with Mc 🍀 in their name…I will have to put my thinking cap on and go back to the drawing board…Your shamrocks look so cute, they baked up perfectly! Puff pastry and pesto is a marriage made in heaven!
Jenna, I wish I was Mc-Irish :) I can thank my father-in-law’s family’s Scotch-Irish heritage for our last name. Enjoy playing around with them, you can’t go wrong with any filling in puff pastry for an edible shamrock! ♣
Hi Mary, These look delicious~~I’m drooling! Your first photo actually put a smile on my face as I scrolled into it! Do you just follow the baking instructions for the puff pastry on the box? I have been experimenting with the tortilla baked shamrock chips that are all over the internet but I know I would prefer these! Linda
Oops, Yes, Linda, I left that off, I’ll edit: Bake at 400 degrees for about 15 minutes or until golden in color. They would be really good using Ina’s Savory Palmier recipe and the addition of sundried tomatoes, goat cheese and pine nuts to the pesto: http://www.foodnetwork.com/recipes/ina-garten/savory-palmiers-recipe.html
My last name begins with Mc🍀 so painted apron, you’re welcome to make some and send to me!!!!
I saw these in the food network magazine and hilariously thought when I saw them that this is exactly something ms Mary would play with….and you did!!!! And they are precious and your photography is awesome! You must have some killer natural light where you shoot.
Thanks for the smiles his morning!
Hmmmm, my mind is churning, trying to come up with something other than pesto to use on these, since I’m not a fan. Maybe just good old butter, cinnamon & sugar! Either way, thanks for telling us how to make them come out so nice.
Congrats to the winners, too. I think I’ll buy that book!!
Congratulations to the winners! Your shamrocks look yummy! Thanks for sharing!
Another terrific idea! I love these simple recipes that require a little love in the making, but limit the number of ingredients. This is my kind of cooking!
I agree your photography is great. I loved it when you gave some tips on photography. If you don’t do something often you forget and I have forgotten how to blur the background.
Puff pastry and pesto is a great combination and how cute to make shamrocks.
I think I found the treasure when you posted about these pesto and puff pastry shamrocks!!! So darn cute!
MMM, these look so good! Thanks for the recipe and tips!
They look yummy and I too think I’d like to try it with cinnamon, sugar and butter. Thanks Mary!
Oops, forgot to mention Congrats to the winners! :)
I love these! I cannot wait to try them.
I made these last nite….delish! Followed your advise…..came out great! making them again for St. Patrick’s Dinner………..
Wonderful. Can you tell me how many I can expect to get out of a box of puff pastry? Need to make approximately 36 of these for a church luncheon next week.
Question: after assembling it says to put in refrigerator for 30 mins before baking.
What is the max time it can be left in the fridge?
Ideally, I’d like to assemble at home leave in for about 2-3 hours and then put in the oven when I get to my parents.
That would be fine! Enjoy ☘️
Tried them, they need a pinch of salt or grated Parmesan to add more flavor, otherwise very bland. The stems shrink up so much that you need to make them longer than you think. Very pretty app!