Chef’s note: These delectable yet easy appetizers are great to serve to a crowd as glorified finger-food, and can be easily modified by using different sauces or cheeses to suit differing tastes. This particular combination is spicy-sweet and pleases most, but feel free to play around with different flavors.
butter, for greasing
½ package frozen pastry dough, thawed
one egg, beaten
about ¼ cup of Thai sweet chile sauce
4 oz. honey goat cheese log, cut into 8 slices
cracked black pepper, to taste
olive oil, for drizzling
Preheat oven to 400F. Line a baking sheet with parchment, grease the parchment with butter.
Unfold the pastry dough onto a lightly floured surface. Roll out any creases with a rolling pin, if needed.
Cut out 3-inch disks with a sharp 3-inch biscuit cutter. Move the disks to the prepared baking sheet.
Lightly press a 1 ½-inch biscuit cutter into the center of each pastry round, to make light indentions.
Prick every pastry disk multiple times with a fork.
Brush disks with the beaten egg.
In the center of each of pastry round, dab on about a teaspoon of chile sauce.
Top the chile sauce with one slice of cheese on each pastry round.
Drizzle the pastries with olive oil and sprinkle on black pepper.
Bake for 10 minutes, or until the cheese is bubbling and the pastry is light gold. Serve immediately.
All photos by Lauren Quinn