Vegetable Puff-Pastry
Instructions
Place to thaw the puff pastry.
Meanwhile, Peel the cauliflower florets, split it in and let it boil in plenty of lightly salted water.
Check, scrape the carrots and boil separately from the rest of the vegetables.
Peel the mushrooms, depriving them of the earthy side of the stem, then rinse quickly under running water, drain them and cut them into strips.
Let them jump into a large frying pan, where you put a Brown the shallots, peeled but whole, together with 3 tablespoons of oil.
Salty mushrooms and keep on fire, to make their water, then mix them with carrots, boiled and already sliced, and the florets of cauliflower drain slightly al dente.
Salt and pepper the vegetables and keep them up bustling fire until well flavored then turn off and let cool.
Place the bacon in the Middle, forming a strip.
On this put about half of the vegetables, the remaining fontina (except 3 slices) and completed with the remaining vegetables.
Brush the edges of the dough with a little cold water, then ripiegateli on filling, closing it.
Flattened a little roll thus obtained and place it on a greased plate.
Brush the puff pastry beaten egg, sprinkle with the sliced fontina leave aside, cut into strips and small hacks that go between them.
Brush a little beaten egg then passed the plate into the oven at 200 degrees; puff-pastry cook for about 30 minutes, then serve.
Ingredients and dosing for 8 persons
- 400 g of frozen puff pastry
- 300 g of carrots
- 250 g of cauliflower
- 250 g of mushrooms
- 150 g of sliced fontina cheese
- 50 g of bacon, sliced
- 2 shallots
- 3 tablespoons of olive oil
- Salt
- Pepper
- For the plate:
- Butter
- For brush:
- Egg