Stuffed onions in poppy seed pastry

2_05155 STUFFED ONIONS IN POPPY SEED PASTRY INGREDIENTS for 6 PERSONS 6 round white onions about 7 cm in diameter, 2 fresh puff pastry disks lying, 100 g of stale bread crumbs, 80 ml cream, 50 g of grated Parmesan cheese, 100 g ham, affimicato 80 g Emmental cheese, 2 eggs, an egg yolk, 2 tablespoons sugar, 3 sprigs of dragincello, 2 tablespoons of poppy seeds, ground pepper, 3 tablespoons coarse salt, fine salt.

Bring to a boil 3 litres of water with sugar and salt.

Peel the onions and wash them.

Tuffatele in the pot, Cook 25 minutes on gentle flame and with the lid.

Drain in colander.

Raffreddare, cut each one shell from the most pointed.

Cut the onions with the tip of a small knife, forming 6 bowls.

Place upside down on a towel.

Using a paper towel, wring the onions and the cups.

Tritatelo with the ham and washed leaves of 2 sprigs of tarragon.

Pour into Bowl, add the Parmesan cheese, salt and pepper.

Add the breadcrumbs moistened with cream and the eggs, slightly beaten.

Stir with a fork, mashing well Crumb: If the mixture is not hard enough, add more grated cheese.

Add the diced of Emmental cheese 1/2 cm.

Stir well to mix the ingredients.

Stuffed onions with the filling, fixing to window.

Heat the oven to 220° c Remove the puff pastry from their wrappings, hold 10 minutes at room temperature.

Unroll the 2 discs, leaving them on the paper that enveloped.

Cut 12 disks with a pasta cutter with a diameter of 9 cm.

6 6 discs made from rings of 7 cm circumference.

Moisten slightly, rings and place the hand moistened, whole disks, making them conbaciare to press lightly.

Moved each disc with over supported his ring, on a plaque.

Stamped the central part in the ring.

Place each onion on the Browse section pierced paarte, inside the ring.

Brush the dough with the egg yolk, being careful not to pour the yolk on the side edge, otherwise the dough swells more cooking.

Sprinkle the rings with poppy seeds, causing them to join with the blade of a knife held flat.

Hold the plate in refrigerator 20 minutes, because if it is cold the dough swells better.

Bake the plate and Cook 10 minutes.

Lower the temperature to 190ø.

and cook another 15 minutes.

When cooked, transfer the onions with their layers on a serving dish and serve immediately deconrando with tufts of tarragon.