豚肉詰めペストリー

豚肉のレシピ詰めペストリー

In a deep bowl mix the flour, chopped 100g butter, pinch of salt and water
生地が滑らかで均一になるまでこねます
Form the dough into a ball, wrap in plastic wrap and put it in the fridge for 20min.
この時間の間に残りのバターは、同じ厚さのスライスにカット
長方形になるまで麺棒で生地を広げます
生地の三分の二にバターシートを配置し、3でフォールディング
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
先頭へ拡張し、上記のようにさらに2回を折ります
使用前に冷蔵庫の20分に立ってみましょう
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
ひき肉と各矩形を記入し、フィリングの上に生地を折ります
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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