Sfoglia ripiena con carne di maiale

Sfoglia ripiena di Ricette di carne di maiale

In a deep bowl mix the flour, chopped 100g butter, pinch of salt and water
Impastare fino ad ottenere un impasto liscio e omogeneo
Form the dough into a ball, wrap in plastic wrap and put it in the fridge for 20min.
Durante questo periodo il restante burro tagliato a fette di uguale spessore
Stendere la pasta con il mattarello fino a un rettangolo
Inserire fogli burro sulle due terzi della pasta e piegare in tre
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
Torna a estendere e piegare altre due volte come sopra
Lasciate riposare in frigorifero 20 minuti prima dell'uso
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
Riempire ogni rettangolo di carne macinata e ripiegare la pasta sopra il ripieno
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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