Tasty puff pastries (2)
Instructions
Prepare the first filling.
Clean the artichokes: remove the plugs and any Hay, slice them and immerse them gradually in water and lemon juice.
To reduce the bacon into small pieces and let it Brown for a few minutes in hot oil.
Add the artichokes, well drained, and cook for a couple of minutes to fire.
Then shaded with wine and, when evaporated, add 3 teaspoons of flour, curry powder, salt and pepper.
Stir quickly to prevent lumps from forming, lower the heat and continue cooking for 15 minutes, basting with hot broth when cooking tends to dry out.
Meanwhile the other prepared stuffing.
Private Terminal part asparagus harder and cut them into small pieces.
FRY in the hot oil the cloves of garlic crushed.
Add asparagus, saffron and a pinch of salt and simmer for about 10 minutes, then remove the garlic.
Lightly beat the egg with the cream and the Parmesan cheese, a pinch of salt and pepper to taste.
Roll out the pastry and cut circles with a diameter of 5-6 cm, with which fodererete stencils from tartelletta before well buttered.
Over half of them artichokes and mozzarella cut into pieces and cook in the oven at 200 degrees for 10 minutes, then lower the temperature to 180 degrees and continue cooking for another 5-6 minutes.
Those who remained filled with asparagus, they shall pour the egg mixture, and cook in the oven already warm to 200 degrees for 20 minutes.
Served prawn crackers to taste warm or cold.
Ingredients and dosing for 6 persons
- 2 rolls of puff pastry (rolls of 250 g)
- For stencils:
- Butter
- For the filling with artichokes:
- 200 g of mozzarella
- 3 artichokes
- 50 g of bacon (sliced from 50 g)
- 2 lemons (juice)
- 1/2 cup of dry white wine
- 2 tablespoons of olive oil extra virgin
- Flour
- Vegetable broth
- Salt
- Pepper
- Curry powder
- For the filling to asparagus:
- 300 g of asparagus tips
- 1 egg
- 20 cl of creme fraiche
- 80 g of grated parmesan cheese
- 2 tablespoons of olive oil extra virgin
- 2 cloves of garlic
- Saffron
- Salt
- Pepper