Loretta Sebastiani

Loretta Sebastiani
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Puff pastry appetizers stuffed with baby octopus
( Stuzzichini ripieni di polipetti )

Our original home cooking

This is a very simple recipe to do but these Italian-style appetizers are tasty bites and you'll be able to astonish your guests thanks to their filling.

difficulty: easy

time: 1 hour 10 minutes

calories: 79 (kCal)

Ingredients / 16 pieces

  • 200g (7 ounces) fresh baby octopus
  • 1 orange juice
  • 40g (1.5 ounces) young fresh onion
  • 100g (3 1/2 ounces) fresh cherry tomatoes
  • 1 dried bay leaf
  • 1 tablespoon fresh chives, chopped
  • 1 tablespoon fresh parsley, chopped
  • 10 boiled chestnuts, peeled
  • 1 230g (8 ounces) pack ready to bake puff pastry
  • 2 teaspoons extra virgin olive oil
  • Salt
easy recipe
preparation: 20 minutes
cooking: 50 minutes
total: 1 hour 10 minutes
How many calories in a serving?
Calories: 79 (kcal) 4 % - 330 (kJ)
Protein: 2.4 (g) 5 % GDA
Total fat: 4.2 (g) 7 % GDA
Total carbohydrate: 7.9 (g) 3 % GDA
Sugars: 2.1 (g) 3 % GDA

Download free PDF version (85 download).

Baby octopus appetizers recipe

Preparation and cooking

  • - Clean baby octopus removing their entrails and beak.
    Wash and cut them into thin strips.
  • - Put baby octopus strips in a pan together with orange juice, cherry tomatoes and onion.
    Cook on medium heat, half-covered, stirring now and then.
    Add some vegetable stock only if necessary.
  • - Once tender, season to taste with salt and add chestnuts, parsley and chives.
    Flavor all your ingredients, 2 minutes, and then turn off the stove.
    Cooking juice must be well reduced.
    At this point pour in olive oil and stir accurately; meanwhile try to crumble chestnuts.
  • - Preheat oven to 180°C (350°F).
  • - Cut out 16 disks, about 8 centimeters in diameter, from puff pastry.
    You'll have to re-mix and roll out all cutouts with a rolling pin for getting that number but this step is simpler that you can think.
  • - Put a little filling on the center of each disk.
    Moisten your fingers and go around its edge.
    Close to half each disk, by pressing carefully along all its edge.
    Make three little cuts on the top of each appetizer.
  • - Bake until golden, about 15 minutes.

Just before serving

  • - Your puff pastry appetisers are ready to serve.



  • - These appetizers stuffed with baby octopus are very tasty even cold. So you can prepare them ahead.
    Generally, I reheat them in winter.
  • - You could brush their top with a little egg, beaten with a pinch of salt, as you can see in the photo.
  • - Replace fresh tomatoes with canned ones and fresh aromatic herbs with dried ones when not in season.
  • - Ready to use boiled chestnust are available all year round in the Italian supermarkets.

Menu planning

  • - These puff pastry appetizers filled with baby octopus can be served all year round. Their serving depends on the other dishes of your menu.
  • - Prepare them as appetizers to assemble a typical assorted antipasto platter, Italian style. You can combine them to salmon or tuna carpaccio in brine, smoked salmon in slices, clam or seafood soups.
  • - They are perfect as tidbits in your happy hour (Italian style aperitivo) or buffet-style meal for Holiday Season or every special event.

Useful links for this recipe

  • - Interested in a similar recipe with a different filling? what about anchovies? follow the link.

Healthy eating

  • - Remember that all nutrition facts are related only to one piece of these appetizers and that this recipe should be done rarely if you follow a healthy diet.
  • - Fiber per serving: 0.7 grams


What's the right wine for " Puff pastry appetizers stuffed with baby octopus "?

Match bubbles to this kind of puff pastry appetizers: Italian prosecco or rosé dry sparkling wine.