Looking for a fancy-looking bite-sized appetizer that’s simple and easy to make? These Balsamic Onion and Goat Cheese Puff Pastry Bites are just that. The crispy golden-brown puff pastry harbors a creamy and flavorful filling of goat cheese, crunchy toasted pecans, and dried cranberries that complement the balsamic with some sweetness. These vegetarian appetizers are perfect for every holiday occasion.
I argue that holiday appetizers are almost as important as the main dish. Well, at least these delicious Balsamic Onion and Goat Cheese Puff Pastry Bites are! These cute vegetarian pastries are flavorful and can be enjoyed in just one bite. Everyone will love this easy, delicious recipe.
Why You’ll Love These Puff Pasty Bites
They’re the perfect one-bite appetizer – These puff pastry bites are made using a mini muffin tin, so they’re the perfect size to pop into your mouth. You can make them using a regular-sized muffin tin, but I love how cute these tiny ones are.
They’re impressive looking – Maybe it’s just me, but I feel like when puff pastry or phyllo dough is involved in a recipe, it must be fancy. In reality, they’re actually really easy to make, so don’t shy away from them.
They’re great for the holidays – Between Thanksgiving, Christmas, and New Year’s, many holidays are coming up that call for parties. The cozy flavors in these puff pastry bites go perfectly with any other savory holiday dish.
Puff Pastry Bite Recipe Tips
Don’t skip rolling out the puff pastry dough. If it’s too thick, it will puff up pretty high and push the filling out.
Use roasted and salted pecans (instead of raw) to add extra flavor.
Top the finished puffs with a drizzle of balsamic glaze and fresh parsley. It adds flavor and makes them look nice!
Puff Pastry – I used one sheet of Pepperidge Farm puff pastry, which is a popular brand that you should be able to find at most grocery stores. This brand of puff pastry is vegan and kosher. Trader Joe’s sells a nice puff pastry made with real butter.
Onion – I used red onion because it becomes sweet once cooked down, and I like its deep purple color. Any kind of onion, even a shallot, works.
Balsamic – I add balsamic vinegar to the onions while cooking and then some balsamic glaze to the finished puffs.
Goat Cheese – I used a small log of plain goat cheese that I crumbled up. You can use flavored goat cheese if you like and can substitute brie or crumbled feta if you can’t find goat cheese.
Dried Cranberries – Dried cranberries have a lovely chewy texture and sweet taste. They go well with walnuts and goat cheese, making these pastry puffs extra festive.
Pecans – I like to use roasted and salted pecans for this recipe. However, any kind of nut can be used. Walnuts are a great option.
Fresh Herbs – I added fresh parsley, thyme, and rosemary to the filling and sprinkled extra parsley on as garnish. If using dried herbs, halve the amount.
How To Make Easy Goat Cheese Puff Pastry Bites
Pre-heat oven to 400 degrees F. Heat a large pan over medium heat and add 1 Tablespoon olive oil and the sliced onions. Season with a pinch of salt and cook onions until softened and starting to brown, 10-12 minutes. Give the onions a stir every minute or so.
Next, add the balsamic vinegar and a pinch of black pepper. Stir the onions well and cook for another 2-3 minutes, until the vinegar has cooked out. Place cooked onions in a medium-sized mixing bowl and allow to cool for a few minutes.
Once the onions have cooled, add the crumbled goat cheese, walnuts, dried cranberries, parsley, thyme, and rosemary. Mix everything together until the ingredients are evenly distributed. Set the mixture aside until ready to use.
Spray a mini muffin tin lightly with cooking spray and set aside. Unfold one sheet of puff pastry and place it on a lightly floured surface. Use a rolling pin to roll the puff pastry into a rectangle. I like to use a little circle cookie cutter to cut out 24 circles, but you can also use a knife and cut the pastry sheet into 24 little squares.
Use your fingers to carefully stretch out each circle (or square) of pastry to make it a bit thinner and larger, and then place it in the bottom of each muffin space. Repeat until all spots have been filled. The dough doesn’t have to reach the top of the tin, just about 3/4 the way up.
Next, add a heaping teaspoon of the goat cheese filling into each little puff pastry cup. If you have any left over, you can use it to top off any cups that appear less full. Use the back of the spoon to push the filling down a bit. Bake pastry bites until the top starts to brown and the puff pastry is cooked through and lightly browned on the bottom, about 25-30 minutes. Allow puff pastry bites to cool for a few minutes before enjoying.
Recipe Frequently Asked Questions
Make this recipe vegan by substituting vegan goat or feta cheese. Surprisingly, Pepperidge Farm puff pastry is already vegan! (Trader Joe’s puff pastry is made with real butter.)
Make this recipe gluten-free by using a gluten-free puff pastry or something similar, like gluten-free pie dough.
Can these puff pastry bites be made ahead of time? They’re best when eaten warm or at room temperature, but they can be made ahead of time and popped back in the oven for a few minutes just before serving.
How many bites does this recipe make? This recipe makes 24 puff pastry bites but can be doubled if needed.
How long do leftovers last? If stored in an airtight container in the refrigerator, leftovers should last for 4-5 days. They can be eaten cold or reheated in the microwave or oven if desired.
Have a question I didn’t answer? Ask me in the comment section below, and I will get back to you ASAP.
Looking for a fancy looking bite sized appetizer that is actually really simple and easy to make? These Balsamic Onion and Goat Cheese Puff Pastry Bites are just that! The puff pastry becomes golden brown and crispy on the outside and the filling is creamy and packed with flavor. Toasted pecans add a nice crunch and the dried cranberries add sweetness that compliments the balsamic. These vegetarian appetizers are perfect for all your needs this holiday season.
Ingredients
1 sheet puff pastry, thawed*
1 medium sized red onion, thinly sliced
1 tablespoon olive oil
2 tablespoons balsamic vinegar
5 oz crumbled goat cheese
1/2 cup chopped pecans (I like to use roasted and salted pecans)
1/2 cup dried cranberries
1 tablespoon chopped fresh parsley, plus more for garnish
1/2 teaspoon chopped fresh thyme
1/2 teaspoon chopped fresh rosemary
Salt and black pepper
Cooking spray
Balsamic glaze for garnish, if desired
Instructions
Pre-heat oven to 400 degrees F. Heat a large pan over medium heat and add 1 tablespoon olive oil and the sliced onions. Season with a pinch of salt and cook onions until softened and starting to brown, 10-12 minutes. Give the onions a stir every minute or so.
Next, add in the balsamic vinegar and a pinch of black pepper. Stir onions well and cook for another 2-3 minutes, until the vinegar has cooked out. Place cooked onions in a medium sized mixing bowl and allow to cool for a few minutes.
Once onions have cooled, add in the crumbled goat cheese, walnuts, dried cranberries, parsley, thyme and rosemary. Mix everything together until you have a good even distribution of the ingredients. Set mixture aside until ready to use.
Spray a mini muffin tin lightly with cooking spray and set aside. Unfold one sheet of puff pastry and place it on a lightly floured surface. Use a rolling pin to roll puff pastry into a rectangle. I like to use a little circle cookie cutter to cut out 24 circles, but you can also just use a knife and cut the pastry sheet into 24 little squares.
Use your fingers to carefully stretch out each circle (or square) of pastry, just to make it a little bit thinner and larger and then place in the bottom of each muffin space. Repeat until all spots have been filled. The dough doesn’t have to reach the top of the tin, just about 3/4 the way up is good.
Next, add a heaping teaspoon of the goat cheese filling into each little puff pastry cup. If you have any leftover, you can use it to top off any that may have less filling. Use the back of the spoon to push the filling down a little bit. Bake puff pastry bites until the top is starting to brown and the puff pastry is cooked through and lightly browned on the bottom, about 25-30 minutes. Allow puff pastry bites to cool for a few minutes before enjoying. Garnish with balsamic glaze and chopped parsley, if desired.
Notes
*This recipe makes 24 bites with just one sheet of puff pastry. You can easily double the filling and use both pieces of the puff pastry that come in the package though.
This Cheesy Green Chile Pinto Bean recipe is cozy and flavorful. This delicious bean dish is a great one-pan vegetarian meal that can be enjoyed as a side or main course, with chips or corn tortillas and your favorite toppings. Each serving boasts 26 grams of protein, so you’ll feel satisfied for hours after eating.
Given how much I love beans and cheese, it’s a little surprising that I haven’t already posted a recipe like this one. These Cheesy Green Chile Pinto Beans are quick and easy to throw together while packing in tons of flavor. Enjoy them with tortilla chips or rice for a filling meal that’s high in protein and fiber.
Why You’ll Love These Cheesy Pinto Beans
Minimal Main Ingredients Needed – This recipe uses Pinto beans, canned green chile, and canned tomatoes. Cheese and spices are also needed, but if you have a stocked spice cabinet, it shouldn’t be a problem.
Made in One Pot – This recipe can be made in one pot with an oven-safe skillet. I used an enameled cast iron skillet to cook the bean mixture on the stove and then transferred it to the oven to melt the cheese at the end.
Versatile – I love having these green chile pinto beans on hand because they can be used in many different ways. I like to serve them as a side dish or enjoy them as a main with tortilla chips or corn tortillas. Add your favorite toppings or roll this filling into a burrito with some added rice.
Why Your Body Will Love These Green Chile Pinto Beans
Blood Sugar Regulation – Pinto beans are high in fiber and protein, giving them a low glycemic index. This means they digest slowly and don’t cause blood sugar levels to spike or rise too quickly. This makes pinto beans a healthy choice for people with diabetes who need to control their blood sugar levels more.
Heart Health – Beans contain a significant amount of soluble fiber, which helps decrease cholesterol absorption in the bloodstream. Lowering the “bad” cholesterol in the body can greatly reduce the chances of a stroke or heart attack.
Digestive Health – Beans are also high in insoluble fiber, which helps bulk up the digestive system and prevent constipation. The fiber in beans also acts as a prebiotic that feeds the good bacteria in the large intestine and carries out toxins in the system. Green chile also benefits digestion by increasing the production of gastric juices and improving nutrient absorption.
Cheesy Green Chile Pinto Bean Recipe Ingredients
Pinto Beans – I used three cans of pinto beans that I rinsed and drained. I love pinto beans in this recipe, but you can use any kind of beans you like.
Green Chile – I used two small cans of Hatch green chile. Fresh or frozen green chile is also great if you can get it. I like using the mild kind, but you can use whatever heat level you prefer.
Tomatoes – I used a can of fire-roasted tomatoes. I drained off most of the liquid and diced the tomatoes into pieces similar in size to the green chile (optional). Freshly diced tomatoes work great, too.
Spices – I seasoned these pinto beans with cumin, paprika, smoked paprika, granulated garlic, dried oregano, salt and pepper. If you don’t have these spices on hand, you can buy a packet of chili or fajita seasoning and use a Tablespoon or two.
Onion & Garlic – Fresh onion and garlic create a nice flavor base for this recipe and complement the other ingredients.
Cheese – I used pepper jack cheese because I love its flavor and wanted to add some extra heat. Regular Monterey jack, or even cheddar, also works. If making this dish vegan, use your favorite meltable vegan cheese.
How To Make Cheesy Pinto Beans
Preheat the oven to 425 degrees F. Heat a large (oven-safe) skillet over medium heat and add the diced onion with a pinch of salt. Cook the onion until softened, 3-4 minutes. Add the minced garlic and cook another 1-2 minutes until fragrant.
Add the pinto beans, canned tomatoes, green chile, spices, and salt and pepper. Mix well to combine the ingredients completely. Let the mixture cook until heated and then simmer for about 5 minutes.
Next, add half of the shredded cheese and stir until melted. Evenly sprinkle the remaining half of the cheese on top of the pinto beans and place in the preheated oven until melted, 5-7 minutes.
Remove from the oven and allow to cool for a few minutes before enjoying. Garnish with chopped cilantro and enjoy with tortilla chips or warm corn tortillas
Recipe Frequently Asked Questions
This recipe is already gluten-free.
Make this recipe vegan by using your favorite melty vegan cheese substitute.
Can I use black beans instead of pinto beans? Yes, any kind of beans can easily be subbed into this recipe.
What kind of cheese is best? I like using pepper jack in this recipe because of the heat it adds, but any cheese will do.
How should I enjoy this recipe? There are many ways to enjoy these pinto beans. I like to eat them with chips or warm corn tortillas. You can also make them into burritos or enjoy them as a side to scrambled eggs.
Is this recipe freezer-friendly? Yes, I suggest cooking the bean mixture on the stove, letting it cool completely, and then transferring it to a freezer-friendly container. Add the top layer of cheese, cover and secure, and freeze for up to three months.
How long do leftovers last? Leftovers should last about 4-5 days if stored in an airtight container.
Do you have a question I didn’t answer? Please ask me in the comment section below, and I will respond as soon as possible.
This Cheesy Green Chile Pinto Bean recipe is cozy and flavorful. These delicious beans are a great one pan vegetarian meal that can be enjoyed in many different ways. Serve as a side dish or as the main course, along side chips or corn tortillas, with your favorite toppings. Each serving boasts 26 grams of protein, so you’ll be satisfied for hours after eating.
Ingredients
2 teaspoons olive oil
1/2 medium sized yellow onion, diced
2–3 cloves garlic, minced
3 (15 oz) cans pinto beans, drained and rinsed
1 (14.5 oz) can fire roasted tomatoes, I like to drain the liquid and then dice them up into small pieces
2 (4 oz) cans diced green chile, I used mild
1 1/2 teaspoons cumin
1 teaspoon paprika
1/2 teaspoon granulated garlic
1/4 teaspoon smoked paprika
1/4 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
1 (8 oz) block pepper jack cheese, grated (divided)
Instructions
Pre-heat oven to 425 degrees F. Heat a large (oven safe*) skillet over medium heat and add the diced onion, with a pinch of salt. Cook onion until softened, 3-4 minutes. Add in the minced garlic and cook another 1-2 minutes, until fragrant.
Add in the pinto beans, canned tomatoes, green chile, spices and salt and pepper. Mix until everything is completely combined and let mixture cook until heated through and starting to simmer, about 5 minutes.
Next, add half of the shredded cheese in and stir until cheese is melted. Evenly sprinkle the remaining half of the cheese on top of the pinto beans and place in the pre-heated oven until cheese is melted, 5-7 minutes.
Remove from the oven and allow to cool for a few minutes before enjoying. Garnish with chopped cilantro and enjoy with tortilla chips or warm corn tortillas
Notes
*If you don’t have an oven safe skillet, you can cook the mixture in a regular skillet and then transfer it to an oven safe dish to finish cooking.
You could also place a lid on the pan once you’ve sprinkled the top layer of cheese on and let it sit for a few minutes to hopefully melt the cheese, rather than placing the entire pan in the oven.
Prep Time: 15 mins
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