Mexican puffs



Average: 3.8 (12 votes)


1 avocado, diced
1 tomato, seeded, diced
1/3 cup (40g) grated low-fat tasty cheese
2 sheets frozen puff pastry, thawed
1 egg, lightly beaten
1 cup (280g) natural yogurt
1 bunch chives, finely chopped

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


1. Preheat oven to 220°C. Line two baking trays with baking paper.

2. Combine avocado, tomato and cheese in a bowl and season to taste. Cut each sheet of pastry into 4 squares. Divide avocado mixture between squares. Brush edges with water, fold to form rectangles and press edges to seal. Place rectangles onto prepared trays.

3. Brush pastry with egg. With a small knife, cut three shallow slashes across top of pastry. Bake for 10 minutes, until puffed and golden.

3. Meanwhile, combine yogurt and chives in a bowl. Season to taste. Serve puffs with yogurt and chive dip.