Avocado pie with puff pastry

A great basis for a starter and the sheer number of flavours that can be combined with avocado means you can create endless variations. The creamy avocado provides a perfect contrast to the crispy puff pastry.

Recipe per piece.

Avocado pie with puff pastry

Would you like to view this page?

To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!

After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 4,800 components and hundreds of compositions!

Free two-week trial Do you already have an account? Log in now!


As needed:



As needed:


puff pastry

Preparation method

  • Slice the avocado and flatten between two layers of plastic foil. You can do this with a butcher's mallet or a saucepan.
  • Lightly roll with a rolling stick or pin to ensure that the avocado is now of uniform thickness.
  • Place the avocado on a suitable tray and freeze for a few hours.
  • Remove from the freezer just before serving and use a round cutter to cut out circles. Place between sheets of cling film in the freezer until use.
  • Place sheets of all-butter puff pastry on a baking tray covered with a silicon sheet and use a fork to prick holes in the pastry to prevent it from rising too much during baking.
  • Bake until cooked in an oven at 200°C.
  • Allow the pastry to cool before cutting it into the same sized circles as the avocado. Cutting the pastry after baking gives you a much nicer effect as the layers will be clearly visible.
  • Place the froze avocado slices on the pastry and leave to defrost.
  • Finish off, e.g. with olive oil, lime zest, bean flowers and Maldon salt.

Serving suggestions

  • As a basis for cold starters with such ingredients as marinated orsmoked salmon,prawns, tuna, goat's cheese, feta and tomato.
  • Serve a small version as an amuse-bouche, e.g. with wasabi mayonnaise and salmon tartare.
  • Use in a dish with components of shrimp, white cabbage, and dill.

Previous page