Saturday, 2 March 2013


WIKI NOTE: Puff pastry seems to be a relative of the Middle Eastern phyllo,and is used in a similar manner to create layered pastries. While traditionally ascribed to the French painter and cook Claude Gelée who lived in the 17th century (the story goes that Gelée was making a type of very buttery bread for his sick father, and the process of rolling the butter into the bread dough created a croissant-like finished product), references appear before the 17th century, indicating a history that came originally through Muslim Spain and was converted from thin sheets of dough spread with olive oil to laminated dough with layers of butter, perhaps in Italy or Germany.


YOU WILL NEED:*vegan recipe
1 sheet of puff pastry /*vegan puff pastry
NOTE: Buy the package of frozen puff pastry ( 2 sheets) or the rolled puff
pastry (1sheet).
2 whole eggs /*1 pack of firm tofu, patted dry
1 small onion
Several generous handfuls of grated cheddar cheese /*vegan cheese
2 tablespoons tomato sauce
A pinch of rosemary, to taste
Salt, to taste
Black pepper, to taste
125g mixed minced meat (pork and beef) /*soya mince
125g of chopped spinach

1. Preheat the oven to 180 º C. Cover the baking tray with baking paper.
2. Chop the onion into small pieces. Boil the egg and slice it.
3.MEAT FILLING:Add the mixed (pork / beef) minced meat, half of the chopped onion, half of the chopped egg, a couple of handfuls of grated cheddar cheese, 2 tablespoons tomato sauce, a pinch of rosemary (to taste), salt and black pepper. Mix everything in the meat bowl using a wooden spoon.  
NOTE: If the texture is very thick, add a dash of olive oil or cold water and blend it for a few seconds more.
4. VEGGIE FILLING: Add the chopped spinach, half of the chopped onion, half of the sliced egg, a couple of handfuls of grated cheddar cheese, 2 tablespoons of tomato sauce, salt and black pepper. Mix everything in the veggie bowl using a wooden spoon.
NOTE: You can also add some pine nuts, raisins, nuts ... (optional)
5. Cut the sheet of puff pastry lengthwise. So one part is for the meat filling and the other for the veggie filling. Beat an egg and paint the two parts of the puff pastry with it. Reserve some of the beaten egg for later.
6. Put a length of meat filling onto the puff pastry piece. Roll it up into a cylinder shape. Press the edges closed. Follow the same steps with the spinach filling and the other piece of puff pastry.
7. Put the 2 cylinders on the baking tray. Cut each cylinder into 9 slices with a long knife but not cut at all. Paint them with the remaining beaten egg.
8. Bake it for around 25 minutes. Check it until the pastry is golden.
9. Remove the baking tray. Cut both cylinders into slices again.

1. Put a small bowl with tomato sauce or ketchup or barbecue sauce (to taste)
2. Place the pieces of puff pastry filled with meat and veggies around the bowl at random.




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