Green Tomato Jam Pimento Cheese Puff

By: The Local Palate
pimento cheese puff jwb

This Green Tomato Jam Pimento Cheese Puff recipe is the perfect savory addition to your afternoon tea ensemble. With creamy pimento cheese paired with a tangy green tomato mostarda all nestled in fluffy puff pastry, you’ll need to make two trays.

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Makes 9 puffs

    For the vols-au-vent:
  • 2 sheets frozen puff pastry, thawed
  • 1 egg
  • For the pimento cheese:
  • 1 pound shredded white cheddar
  • 1½ teaspoons Worcestershire sauce
  • 1 teaspoon horseradish
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • 2 teaspoons minced chives
  • 1 cup Duke’s mayo
  • ½ cup roasted red pepper        
  • For the tomato mostarda:
  • 1 cup chopped green tomato
  • ½ cup sugar
  • Special equipment:  2½-inch round cutter, 1½-inch cutter, piping bag

Make the vols-au-vent:

  1. Preheat oven to 425 degrees. On a lightly floured surface, unfold puff pastry sheets and gently roll until ¼-inch thick.
  2. Using 2½-inch round cutter, cut 9 circles on each pastry sheet and transfer to a baking sheet lined with parchment paper.
  3. Then, create rings by cutting a hole in the center of 9 of the circles using 1½-inch cutter.
  4. Discard cut centers and place rings on top of the 9 uncut circles.
  5. Place raw vols-au-vent in freezer for 15 minutes.
  6. In a bowl, whip 1 egg with 2 tablespoons water.
  7. Place vols-au-vent on a baking tray and brush center lightly with egg wash. (Do not brush edges, so puff pastry can rise evenly.)
  8. Bake until golden brown, about 12 to 15 minutes.
  9. Remove vols-au-vent from oven. If centers have puffed a lot, use a paring knife to cut them out or push them in with your fingers to create a hollow space for cheese.

Make the pimento cheese:

  1. In a food processor or blender, combine all ingredients and blend until smooth.

Make the tomato mostarda:

  1. In a pot over medium heat, combine tomatoes and sugar.
  2. Add 1 tablespoon water and let simmer until mixture starts to thicken, about 3 to 5 minutes.
  3. Remove from heat and let sit at room temperature for at least 10 minutes.

Assemble the puffs:

  1. Using a spoon, layer tomato mostarda inside the hollowed center of each puff pastry.
  2. Using a piping bag, top each with pimento cheese.
  • Recipe By
    From Eric Warner, Hotel Bennett, Charleston

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