Pastry Stuffed with Pork

Pastry Stuffed with Pork Recipes

In a deep bowl mix the flour, chopped 100g butter, pinch of salt and water
Knead until dough is smooth and homogeneous
Form the dough into a ball, wrap in plastic wrap and put it in the fridge for 20min.
During this time the remaining butter cut into slices of equal thickness
Spread the dough with a rolling pin until a rectangle
Place butter sheets on the two thirds of the dough and fold in three
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
Back to extend and fold twice more as above
Let stand in refrigerator 20min before use
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
Fill each rectangle with minced meat and fold the dough over the filling
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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