Individual patés
Individual patés
2018-11-16 16:14:19
Portions 4
(1 votes)
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Ingredients
- 300 g of frozen puff pastry
- 1 egg yolk
Instructions
- For individual volovanes need sharp pasta cutters, a hoop of 7,5 cm outside diameter and 4 cm inner diameter, a round pasta cutter of 7,5 cm in diameter and another of 5 cm.
- Let the dough thaw 30-60 minutes. Extend it up to a size of 16 x 24 cm and trim in it 6 Rings. Knead the remaining dough, Extend it to a very thin thickness and trim 6 pastries 7,5 cm in diameter and others 6 of 5 cm.
- Spread the rings only on one side with beaten yolk and put them on the face smeared on the pastes of equal size. Spread also with yolk the upper face, Be careful that nothing falls over the edges. Wet a baking tray with cold water and put the volovanes on top.
- Spread the small pastries with yolk and put them on the tray next to the volvanes. Form small rolls of aluminum foil and introduce them into the openings of the volovanes so that they rise straight up and do not lean to one side.
- Let the cakes rest 15 minutes. Heat oven to 230 degrees. Cook the volovanes 10-15 minutes at medium height and fill them with fine ragout.
Recipes easy to https://recetasdecocinafaciles.NET /
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