Bocadillos cremosos de carne y maíz
Un paquete de pastelería salada para un refrigerio sabroso o un almuerzo fácil.
Rendimiento: 10-12 piezas
Ingredientes
- Láminas de hojaldre listas para usar
- Rellenos:
- 200 g de queso crema para relleno estable al horneado
- 200 g de carne picada de ternera
- 2 dientes de ajo (finamente picados)
- 1 cebolla mediana (finamente picada)
- 100 g de granos de maíz dulce
- Un puñado de hojas de cebolla picada (cebolletas o cebollinos)
- Pimentón, sal y pimienta al gusto (aprox. 1/2 cucharadita)
Instrucciones
- Sauté the garlic & onions in a little olive oil for a minute then add minced beef, season well with paprika, salt & pepper.
- Continue to sauté until the beef is almost dry, and allow to cool before combining with the Bake-Stable Cream Cheese Filling.
- Cut the ready-to-use puff pastry sheets into 10cm by 10cm squares.
- Use a piping bag to put the filling into the centre of the pastry dough, making sure not to over-fill them. (If you don’t have a piping bag, you can use a spoon.)
- Lightly brush the edges of the pastry with an egg wash, and fold over to form a triangle shape. Press the edges firmly to seal.
- Egg-wash the pastries before baking.
- Bake at 180’C for 20-25 minutes or until golden brown.
