Light and crispy puff pastry rounds filled with smoked oysters.
Prep time:20 mins
Cook time:15 mins
- 2 sheets puff pastry
- Cracked black pepper
- 85g can John West Smoked Oysters in Oil, well drained and oil reserved
- 100g cream cheese, softened
- 2 tablespoons mayonnaise
Spray top of each pastry sheet with cooking oil spray and place one sheet on top of the other with the sprayed side on top.
Sprinkle top with cracked black pepper pressing it lightly onto the pastry. Cut out 9-12 circles with a 5cm cutter and place onto a greased baking tray. Bake in a preheated oven at 200°C for 12-15 minutes. Cool on a wire rack.
Combine cream cheese and mayonnaise with 1 tablespoon of the drained John West Oysters oil mixing well. Make a horizontal slit in the cooled pastry puffs and fill with a spoonful of oyster cream mixture and an oyster.
Garnish with strips of red capsicum and fresh baby basil leaves.