Having bought a serious amount of wild garlic and having made a lot of wild garlic pesto, I had been using it mainly as a toast spread or a thick sauce with grilled chicken, fish and vegetables. Last Saturday I had friends for drinks and absolutely wanted them to taste this aromatic plant. I thought it would be a good idea to use wild garlic pesto in snacks. I didn’t want to make anything time-consuming, so I took the short pastry I had in the fridge and invented the above wild garlic pillows.
As a reminder, a photo of wild garlic (ramsons) leaves:
Wild garlic pillows were excellent, crunchy snacks and even though I was afraid they would come out very garlicky, they had a very moderate ramsons flavour. These snacks are also a good way to use up leftover pastry and egg yolk.
if you want to obtain fluted, ravioli-like edges, a fluted pastry cutter (wheel) comes handy; otherwise a simple knife is ok
Preparation: 40-50 minutes
a portion of wild garlic pesto, drained off excess oil (see the recipe here)
short pastry sheet (230g), rolled out
one egg yolk
Preheat the oven to 180°C.
Divide the pastry sheet in two.
Cover one half with 3 mm thick pesto layer.
Cover it with the other half and pat slightly to make sure both sides are sealed.
Cut the pesto-stuffed pastry into 2 cm strips lengthwise and then 2 cm strips widthwise, so that you obtain 2 cm x 2 cm squares.
Place the squares on a baking sheet.
Brush them with the egg yolk and bake until golden (about 20 – 30 minutes).