6. Tartlets with cheese
- 0.5 kg puff pastry,
- 100 g soft cheese,
- 60 g cranberry jam,
- dried thyme and Basil,
- 1 egg,
- salt and pepper.
- Roll out the dough on a floured surface. Use a cookie cutter or glass to cut out circles.
- Half of them put on a baking sheet, often prick with a fork and grease the edges with water. In the second half, cut the middle of the mold smaller diameter. Put the resulting rings on top of the circles.
- Beat the egg with a whisk. Grease the tartlets with beaten egg and bake in the oven for 12 minutes at + 200°C until Golden. Cut the cheese into small cubes.
- Remove the tartlets from the oven and fill with cheese and jam. Sprinkle with herbs, salt and pepper. Return to the oven for another 2 minutes.
7. Baskets “Festive”
- 100 g sour cream,
- 100 g margarine,
- 2.5 cups of flour,
- 0.5 tsp slaked soda,
- pinch of salt,
- 0.5 tsp sugar,
- butter for greasing forms.
For the filling:
- 0.5 kg of minced meat,
- 4 bulbs,
- 200 g of mushrooms,
- 100 g hard cheese,
- 3 tablespoons of mayonnaise.
- red caviar.
- Whisk the sour cream with an egg whisk. Chop the margarine with the sifted flour. Combine the flour mass with sour cream, add soda, salt, sugar, mix well. Roll the dough into a ball, wrap in plastic wrap and refrigerate for 1 hour.
- For the filling, peel the onion, finely chop and fry in butter until Golden brown, then remove from the heat, cool slightly. Add the onion to the minced meat and mix.
- Finely chop the mushrooms and fry separately in butter.
- Roll out the dough thinly into a layer, cut out circles of a slightly larger diameter than the diameter of the molds. Put the dough circles in greased with butter molds, tightly pressing against the bottom and walls.
- Each mold with the dough to fill with minced meat, put on top of 1 teaspoon of fried mushrooms and 1 teaspoon of mayonnaise, sprinkle with grated cheese. Bake in the oven for 30-35 minutes at + 180°C.
- Ready to serve baskets, garnish with slices of olives, caviar, herbs and radishes.
8. Liver hedgehogs
- 0.5 kg of beef liver,
- 1 large onion,
- 1 carrot,
- 100 g hard cheese,
- 100 g butter,
- salt and pepper to taste,
- greens, ready-made tartlets.
- Wash the liver, peel off the films, cut into pieces, salt and pepper. Put on a preheated pan with 2 tablespoons of butter, fry until tender for about 5 minutes, stirring. Put in a bowl.
- Wash and peel the carrots. Peel the onion. Chop the carrots and onions, mix. Fry the vegetables for 7 minutes, adding 2 tablespoons of butter.
- Fried vegetables and liver pass twice through a meat grinder, adding the remaining butter. The resulting mass of salt and pepper, mix. Cool slightly in the refrigerator.
- Grate the cheese on a small grater. From the liver mince roll up small balls, roll in grated cheese.
- Put the liver balls in ready-made tartlets or slices of loaf, decorate with herbs to your taste. Serve as a cold appetizer.
9. Puff pastry rolls with Kale
For 4 servings:
- 500 g ready-made puff pastry,
- 700 g white cabbage,
- 80 g butter,
- 1 Cup milk,
- 1 teaspoon salt,
- 1 egg,
- boiled egg.
- Finely chop the cabbage. In a pan, melt the butter, put the cabbage and fry, stirring, for 4 minutes.
- Pour the milk into the pan with the cabbage, reduce the heat and simmer the cabbage until the liquid has completely evaporated for 15 minutes. Salt the cabbage to taste, and then mash a little.
- Clean the egg, grate on a small grater and mix with the cabbage. Cabbage with egg to cool.
- Roll out the dough into a rectangle, brush one edge with water. Spread the cabbage filling evenly over the dough, without going to the oiled edge. Roll the dough into a roll towards the oiled edge. Wait for 3 minutes, and then cut the roll into slices, 2-3 cm wide.
- Preheat the oven to + 180°C. cover the baking Sheet with baking paper, put the rolls and bake for 50 minutes until Browning.
10. “Snails” with pesto
For the pesto:
- 60 g green Basil,
- 100ml olive oil,
- 2 garlic cloves,
- 50 g Parmesan,
- 20 g sheep cheese,
- sea salt on the tip of a knife,
- 3 tablespoons pine nuts.
- 0.5 kg yeast puff pastry,
- 50 g hard cheese,
- salt, pepper,
- beaten egg for greasing the dough.
- The Basil leaves to separate, wash, dry. Peel and chop the garlic. Garlic, 0.5 teaspoon of salt grind in a mortar, adding the Basil. When you get the gruel, add the nuts, grind, add sheep’s cheese. Grate the Parmesan on a small grater, stir in the mass, pour in the olive oil, stir. The sauce is ready.
- Grate the hard cheese on a fine grater. Put the dough layer on a floured surface. Grease the pesto and sprinkle with cheese. If desired, add salt and pepper.
- Roll the dough into a roll, cut. Put the resulting rolls on a baking sheet, brush with beaten egg and bake for 20 minutes in the oven at + 200°C until Golden.