Cakes with smoked meat
Instructions
Sift the flour onto the work surface by placing a fountain.
Formed a recess in the Center and add the chopped butter, salt, water and egg.
Knead the ingredients until you obtain a smooth and homogeneous paste, collected a ball and let it cool in the fridge for an hour.
After this time, roll out the dough on floured pastry Board drawing a thin, divide dough into eight equal parts and used these to coat the bottom and the walls of many individual ramekins, buttered and floured.
Stamped the dough with a fork, cover with parchment paper and fill with dried beans stencils, then toss them in a hot oven (200 degrees) for about 10 minutes.
Prepare the stuffing: melt half of the butter gently in a pan, add the bacon, diced, and cook at medium heat until evenly Golden.
At this point, add the onions and leeks, washed and reduced to thin rings, and finely chopped garlic, flavour all together for 5 minutes and pour the broth.
Add salt and pepper and simmer gently until all the liquid is consumed, and then remove the mixture from heat and put it aside.
In another saucepan, melt the rest of the saucepan, heat the butter and smoked meat, cubed, moderate heat for a few minutes.
Add to the mixture of onions, cream, eggs and grated cheese and stir with a wooden spoon.
Fill pasta shells with meat mixture and cover the whole thing with fried Bacon and onion.
Finally you Brown the cakes in preheated oven (210° c) for 25-30 minutes and serve piping hot.
Ingredients and dosing for 8 persons
- For the dough:
- 300 g of flour
- 150 g of butter
- Salt
- 4 tablespoons of water
- 1 egg
- Butter for moulds
- Flour for molds
- For the filling:
- 40 g of butter
- 50 g of bacon
- 150 g of onions
- 200 g of leek
- 1 clove of garlic
- 12 cl of poultry broth
- 250 g of smoked meat (turkey if possible)
- 12 cl of cream
- 2 eggs
- 120 g of grated emmenthal cheese
- Salt
- White pepper