Pastisseria farcida amb carn de porc

Pastisseria Farcit de Receptes de porc

In a deep bowl mix the flour, chopped 100g butter, pinch of salt and water
Amassar fins que la massa estigui suau i homogènia
Form the dough into a ball, wrap in plastic wrap and put it in the fridge for 20min.
Durant aquest temps la resta de la mantega tallada en llesques d'igual espessor
Estendre la massa amb un corró fins que un rectangle
Col·loqui fulles de mantega en els dos terços de la massa i doblegar en tres
Turn the dough a quarter turn, roll and spread with the back to fold into three
Wrap the dough with plastic wrap and put it in the fridge for 30 min
Tornar a estendre i doblegar dues vegades més que l'anterior
Deixar reposar a la nevera 20 minuts abans del seu ús
Preheat oven to 180 º
In a deep bowl mix by hand with a spatula or ground beef, finely chopped onion, crushed garlic clove, bread crumbs, 1 egg and chopped parsley, a pinch of nutmeg, salt and pepper
As he had no beef I have done likewise but chafando fresh sausages and cheeses I’ve added two.
Spread the puff pastry into a large rectangle and cut it in half lengthwise, cut small rectangles of about 15 by 12 cm
Ompliu cada rectangle amb carn picada i doblegar la massa sobre el farciment
Seal the edges with a little beaten egg diluted with a tablespoon of water, paint the surface
Decorate the top performing cuts with the tip of a knife, place on baking sheet greased with oil
Simmer 30 min at 180
To not burn me, I lay the baking sheet a height less than half, and when I have gone almost were to be browned puff pastry

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