Veal meat puffs
Instructions
For the filling: combine the meat, onions, garlic, chopped chilli.
In a saucepan heat the butter and the mixture saucepan, mixing it.
Let cool, add chopped hard-boiled eggs, chopped olives, sultanas soaked and squeezed, salt, pepper and oregano.
Roll out the pastry thawed and with a pit cut into lots of disks with a diameter of about 10 cm.
On each place some stuffing.
Brush the edges with beaten egg, fold the disk in half and seal by pressing the dough.
FRY these puffs in hot oil and collect it when the dough has caught a nice golden color.
Serve.
Accompanying wines: Cabernet DOC Lison Pramaggiore, Rosso Di Montalcino DOC Cirò DOC "classic".
Ingredients and dosing for 4 persons
- 1 pack of frozen puff pastry
- 250 g of chopped veal
- 60 g of butter
- 2 hardboiled eggs
- 2 onions
- 1 clove of garlic
- 1 chili
- 8 green olives
- 50 g of sultanas
- 1 egg
- Olive oil
- Salt
- Pepper