Spanish-style Tapa with Ham, Cheese and Puff Pastry


1 tbsp olive oil
1 small onion, finely chopped
1 garlic clove, crushed
5-1/2 oz soft goat cheese
6 oz thickly sliced cooked ham, finely chopped
scant 1/2 cup capers, chopped
1/2 tsp hot or sweet smoked Spanish paprika
18 oz ready-made puff pastry, thawed if frozen
beaten egg, to glaze
all-purpose flour, for dusting salt


  1. Preheat the oven to 400°F/200°C. Dampen several large cookie sheets.
  2. Heat the oil in a large skillet, then add the onion and cook over medium heat, stirring occasionally, for 5 minutes, or until softened but not browned.
  3. Add the garlic and cook, stirring, for 30 seconds.
  4. Put the goat cheese in a bowl, then add the ham, capers, onion mixture, and paprika and mix together well. Season to taste with salt.
  5. Thinly roll out the pastry on a lightly floured counter. Using a plain, 3-1/4-inch round cutter, cut out 32 circles, re-rolling the trimmings as necessary.
  6. Using a teaspoon, put an equal, small amount of the goat cheese mixture in the center of each pastry circle. Dampen the edges of the pastry with a little water and fold one half over the other to form a crescent and enclose the filling. Pinch the edges together with your fingers to seal, then press with the tines of a fork to seal further. Transfer to the prepared cookie sheets.
  7. With the tip of a sharp knife, make a small slit in the top of each pastry and brush with beaten egg to glaze.
  8. Bake in the preheated oven for 15 minutes, or until risen and golden brown. Serve warm.

Makes 32 pieces.

Source: Tapas