The Bardic Chef: Recipe – Parsley Cheese Puffs

So I’m just supposed to be okay with this? After everything I’ve put up with, everything I’ve gone through for this man, and some banshee – a literal banshee, mind you – arrives here and she’s the one he’s throwing his hand at? I don’t care how tragic her life was when she lived it – I’m in the midst of living my own hell, and that should probably count for something. Now here I am, making a feast for them and their ghostly guests. Why am I even going through with this?


  • 17 oz (one package) of puff pastry, thawed
  • 1/2 cup of ricotta cheese
  • 1/4 cup of finely chopped onion
  • 1/4 cup of finely chopped bell pepper, red preferred
  • 3 tbsp parmesan cheese, grated
  • 1 tbsp parsley
  • 1 tsp rosemary
  • 1 tsp thyme
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp egg wash


Preheat your oven to 400 degrees.

Flour a surface and cut your puff pastry into equal squares (should be nine for each sheet, for average sized puffs).

In a bowl, combine the cheese, veggies, and herbs until well-mixed.

Using the egg wash, lightly brush the puff pastry squares along their edges to wet, then put in a few teaspoons (2 – 3, depending on square size) of cheese mix into the center. Fold up the edges over the top, seal by pinching firmly, and double check to make sure all seals are firm.

Flip each puff over to the top seal is on the bottom, and poke vent holes into the new top of the pastry. Brush with the eggwash again, sprinkle with additional parmesan cheese, and bake on lightly greased baking sheets for 15 – 20 minutes. Cool for a couple of minutes on wire racks to help them set, then serve immediately.