Puff pastry pods with favas and cheese

The puff pastry pods with favas and cheese are a delicious finger food, ideal for appetizers or as a starter. Here is the recipe:

Ingredients

• 250 g of ready-made puff pastry
• 150 g of shelled fresh favas (or frozen if out of season)
• 100 g of sweet pecorino cheese or a soft cheese
• 1 clove of garlic
• Extra virgin olive oil
• Salt and pepper to taste
• 1 egg yolk for brushing

Preparation

1. If you are using fresh favas, begin by removing the outer skin to obtain only the inner seeds. If using frozen favas, let them thaw first.
2. Heat a pan with a drizzle of oil and a clove of garlic. When the garlic is golden, add the favas, salt and pepper, and cook over medium heat for about 10 minutes. If necessary, add a little water to prevent sticking.
3. Once cooked, mash the favas with a fork or use a food mill to obtain a coarse puree.
4. Roll out the puff pastry and cut it into squares of about 8 cm per side.
5. Place a spoonful of fava cream in the center of each pastry square and top with a flake of pecorino or pieces of soft cheese.
6. Fold the pastry into a wallet or bundle shape, pressing the edges to seal them well.
7. Brush the pods with the beaten egg yolk.
8. Bake in a preheated oven at 200°C for about 15-20 minutes or until the pods become golden and puffed up.
9. Serve warm or at room temperature.

Trivia

The cartocci are a very versatile preparation that can be filled in a thousand different ways. This version takes advantage of the spring flavor of favas combined with the cheesemaking wisdom of pecorino, but you could vary with other types of cheese or add aromatic herbs like mint, which pairs well with favas. This preparation seems to transport us to a picnic among the hills of Umbria or Tuscany, where favas and pecorino often play a leading role in the spring table.