Veal and Pepper Bites

Cut:  | Servings: 32 appetizer bites | Prep Time: 15 minutes | Cook Time: 25 minutes

You won’t be able to stop popping these in your mouth! Perfect bite size appetizers to serve with drinks.

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1 tsp (5 mL) extra virgin olive oil
1 small onion, finely chopped
4 oz (125 g) ground Ontario veal
2 cloves garlic, minced
1 tsp (5 mL) smoked paprika
2 tbsp (30 mL) seasoned breadcrumbs
1/4 cup (60 mL) corn kernels
1/4 cup (60 mL) diced roasted red peppers
2 tbsp (30 mL) chopped fresh basil or parsley
1 pkg (450 g) frozen butter puff pastry sheets, thawed
1 egg, lightly beaten



In a nonstick skillet, heat oil over medium heat and cook onion for 3 minutes. Stir in veal, garlic and paprika; cook, breaking up with spoon for about 8 minutes or until no longer pink and onion is softened. Remove from heat and stir in breadcrumbs. Stir in corn, peppers and basil until well combined; set aside to cool slightly.

Meanwhile, unroll 1 pastry sheet and roll out to 12 x 10 inch (30 x 25 cm) square. Cut into 4 long strips and cut each strip into 4 squares. Place 1 tsp (5 mL) of the veal mixture in centre of each square. Fold over one corner to another to form a triangle and using a fork, press dough together to seal. Place on parchment paper lined baking sheet and brush top with egg. Repeat with remaining ingredients.

Place baking sheet in centre of 400 F (200 C) oven for about 12 minutes or until golden brown. Let cool slightly before serving.

Tip: Once folded, before you brush with egg, you can cover them with plastic wrap and refrigerate them for up to 2 hours. Then simply brush them with the egg and bake.