Bon Appétea: Quick Matcha Avocado and Brie Puffs

With the festive season in full swing, there’s no better time to deliver joy at first bite with some classic Christmas hors d’oeuvres.

Put a little holiday magic on your table this Christmas time with teapasar’s unique fusion appetizer, Matcha Avocado and Brie Puffs. Exquisite but simple to prepare, even the baking novices amongst us can look forward to delighting our loved ones with these buttery puffs oozing with flavour in every bite.

Featuring Matchaya’s fragrant Uji Matcha powder that blends beautifully with brie, sweet honey and earthy avocado, the dance of flavours between sweet and savoury in this filling is sure to gratify your taste buds and leave your guests wanting more.

Top off this festive treat by sprinkling some crispy, textured bacon bits to further enhance the aromatic flavour of matcha. Surely, this distinctive balance of sweetness, saltiness and umami in these bite-sized puffs would make them a Christmas staple in your household for years to come.

Be sure to make extra, though – they’ll be gone in a flash.

Ingredients

Quick Matcha Avocado and Brie Puffs

1 tbsp Matchaya Uji Matcha powder
1/2 sheet puff pastry, thawed
1/2 avocado
1 tbsp honey
2 tbsp bacon bits, fried
50g brie, rind removed
1 egg
A pinch of pepper

Method

Preheat the oven to 200°C. Grease mini cupcake tray (⌀ 4.5cm).
Pit and dice avocado.
Mix the Matachaya Uji Matcha powder with honey. Stir well and gently combine avocado cubes. Set aside.
Cut brie into 12 cubes and set them aside.
On a lightly floured surface, roll out puff pastry to around 3mm thickness. Slice into 12 squares and gently ease each square into the greased tray.
Beat egg and gently brush the edges of the squares with the egg. Prick the centre of the square with a fork.
Bake for 12 minutes at 200°C until puffed and lightly browned.
Press the centre of the puffs down with a spoon.
Place a cube of brie and drop a small dollop of matcha-avocado mixture into each puff. Top with fried bacon bits and a light sprinkle of pepper.
Bake for another 5 minutes at 200°C until the pastry is golden brown and the cheese is bubbly.
Remove from the oven and let cool for 5 minutes before removing from the tray. Serve warm.

Pro-tip: Do not over-bake for the second bake as the matcha-avocado mixture will turn bitter. Fry bacon bits till almost desired level of crispness as they will be baked slightly crispier in the oven!