Puff Pastry Medallions with Olives and Tomatoes: The Fancy Snack That Thinks It’s a Meal

These puff pastry medallions are small but confident and are not here to fill space on a tray. They're here to challenge everything you thought a snack should be, quick, crisp, and unapologetically savory.

This snack is just flaky layers wrapped around a bold mix of cherry tomatoes, olives, briny capers, and melted cheese, all sealed into tidy rounds and baked. They’re the culinary equivalent of that guest who brings a six-pack and ends up DJ-ing the party, low effort and high impact.

The Medallion Story: A Bite of Mediterranean Mischief

Let’s get one thing straight: the term “medallion” wasn’t borrowed from knights or treasure hunters by accident. These round puffs of flavor have a flair for the dramatic. The idea of stuffing puff pastry with tomatoes and olives dances along the coasts of Southern Europe, particularly in Italy, Greece, and Southern France.

Capers, olives, and oregano are the Mediterranean trio that can turn any bland snack into a festival. They're found in everything from Sicilian pasta to Greek salads, and here they come together in a baked, bite-sized format.

Pro Tips for the Best Puff Pastry Medallions

• Room temperature puff pastry gets floppy and hard to work with. Pop it in the fridge for 10 minutes before shaping.
• Don’t overload the center, and yes, it's tempting to pile on cheese and toppings. But if you overdo it, the pastry won’t seal properly.
• Use a biscuit cutter or glass for perfect circles. Uniform sizes mean even baking and a better visual when serving.
• Keep an eye on the oven because fifteen minutes is a guide, but ovens vary. Start checking at minute 13 for golden tops.

What Cheese Works Best?

Mozzarella is a safe choice. But feta brings sharpness, goat cheese adds creaminess, and even a bit of provolone can sneak in for an Italian twist. Use what you have and don’t stress it.

What Can I Serve Them With?

They pair beautifully with a crisp salad, a bowl of soup, or a cold glass of white wine. You can also serve them with a dipping sauce like a yogurt-herb blend or a roasted pepper aioli.

Can I Add Meat?

Of course! A sprinkle of chopped ham, cooked bacon bits, or pepperoni works great. Just remember to keep the filling light to avoid leaks.

Can I Freeze Them?

Once baked and cooled, yes. Reheat in an oven or air fryer until warmed through and crisp again. Freezing them before baking isn’t ideal as the filling can get watery when thawed.

How to Make Puff Pastry Medallions with Olives and Tomatoes

Step 1

Step 1

Slice your cherry tomatoes in half and toss them in a bowl with a drizzle of olive oil and a pinch of salt. Let them marinate while you handle the pastry. This gives them a little extra flavor boost.

Slice your cherry tomatoes in half and toss them in a bowl with a drizzle of olive oil and a pinch of salt. Let them marinate while you handle the pastry. This gives them a little extra flavor boost.

Step 2

Step 2

Roll out your puff pastry and use a round cutter or a glass to cut out even-sized circles. You’ll need pairs of circles, one for the bottom and one for the top.

Roll out your puff pastry and use a round cutter or a glass to cut out even-sized circles. You’ll need pairs of circles, one for the bottom and one for the top.

Step 3

Step 3

On half of the circles, spoon a small amount of the marinated tomatoes. Top with a couple of olives, a few capers, and a sprinkle of cheese.

On half of the circles, spoon a small amount of the marinated tomatoes. Top with a couple of olives, a few capers, and a sprinkle of cheese.

Step 4

Step 4

Place a second puff pastry circle on top of each filled one. Gently press the edges with your fingers to seal them shut.

Place a second puff pastry circle on top of each filled one. Gently press the edges with your fingers to seal them shut.

Step 5

Step 5

Brush each medallion lightly with the beaten egg. Then, take a sharp knife and make two or three small slashes on the top.

Brush each medallion lightly with the beaten egg. Then, take a sharp knife and make two or three small slashes on the top.

Step 6

Step 6

Then, sprinkle dried oregano over each medallion before baking.

Then, sprinkle dried oregano over each medallion before baking.

Step 7

Step 7

Pop your tray into the oven and bake in a preheated oven at 190°C (374°F) for about 15 minutes.

Pop your tray into the oven and bake in a preheated oven at 190°C (374°F) for about 15 minutes.