Let’s talk about Mexican snacks. They are simple in essence but not simple in flavours. If there’s something sweet, then we love to add chilli, salt and lime juice to it. We grow up having cherry lollipops covered in chilli as a sweet or cucumber and oranges covered in lime juice and chilli powder. Our taste buds are often looking to be on fire, what can we say?
At parties or reunions, you can find cream cheese covered with a blend of strawberry jam and chipotles in adobo served with cheese biscuits. Again, the flavours and textures are delicious together, very similar to having cheese and chutney. We decided to make it into pastries for a different experience but the flavours are all there. These are dangerously moreish! The chipotle adobo adds just a hint of heat but is never overwhelming. It just adds depth to this tart. Scary? Try making just 4 with one sheet of puff pastry. You will love them and will be making more in no time.
- 1 Puff pastry sheet
-1 Egg beaten
-Cream cheese or brie
-2 Heaped Tbsp strawberry jam
-1 tbsp Adobo from Chipotles in Adobo La Costeña
-Fresh strawberries quartered
1 Set oven to 200°C
2 In a small bowl, mix the strawberry jam and the adobo from the chipotles. Start small and build from there. We don’t recommend adding the chipotle peppers since they can be a bit too spicy and overwhelming. The adobo works great instead!
3 Work the puff pastry into a rectangle and divide it into 4 even pieces
4 Add bits of the cream or brie cheese to the centre of each piece, dollop a bit of the chipotle jam on top, brush a little bit of the egg wash to the pastry edges and close them. Add a slice of fresh strawberry on top and brush the puff pastry with egg.
5 Bake for 15 to 20 minutes or until the pastry is lovely and golden brown.
6 Let them cool and enjoy!
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