INGREDIENTS:
– 2 packs of round puff pastry
– 1 Kg. of mixed minced meat (pork and veal) or any other type of minced meat (chicken, turkey….. etc.)
– Premix Tramenzzini 66701
– Marinata Chef 7200
– Dehydrated carrot q.b.
– Dehydrated onion q.b.
– Dehydrated courgettes to taste
– Gustosì La Boscaiola”
– Cooked ham to taste
– Edam cheese to taste
PREPARATION:
– We prepare the ground meat base with Premix Tramenzzini 66701 and Marinata Chef 72001.
– Rehydrate the vegetables in water and then squeeze and mix them with the minced meat.
– On a layer of puff pastry spread a thin layer of dough obtained with minced meat and vegetables.
– Cover the dough with the cooked ham and cheese.
– Then cover this base with the other sheet of puff pastry.
– Using a small plate, mark a small circle in the middle of the puff pastry mass.
– Cut from that central circle that we previously marked, as if we had portioned a cake to make 12 equal portions.
– We turn on ourselves the portions that we have cut by making small spirals.
– Once all the spirals have been created, and the preparation will have a “star” shape with the help of a food brush, cover the puff pastry with the Gustosì La Boscaiola.
– Decorate at will with pink pepper or dried food flowers.
COOKING:
For cooking times, follow the instructions of the puff pastry used.
Ideally between 180º and 200º from about 25 to 30 minutes.
ELABORATION TIP: When working with puff pastry we must be careful, not to work with an excessive amount of meat, otherwise there is a risk that it will not be cooked or that it will come out of the dough.
Pagani Chef wishes you a Happy Christmas…
with our naturally good ingredients!