One of my own marinated steaks will be the filling for the puff pastry. Some mushrooms and a third of a zucchini will be the veg part of the filling.
I was unsure if I wanted an open face tart like dish or a covered pie.
The ready made puff pastry took my decision away. It had to be a covered pastry. The pastry sheet was too thin and I struggled to make it work. Next time I will look for an other brand.
Ingredients for 3 pastries:
1 rectangular sheet puff pastry, 1 egg
175 g pork neck steak marinated
1 tbsp oil, 200 g mushrooms, 120 g zucchini
2 spring onions, 3 cloves of garlic
Salt, pepper, smoked paprika, dried thyme
Preheat oven 200 C.
Cut the steak in bite size pieces and fry it in the pan in oil until just done. Take it out. Start with onion and garlic, then add finely chopped veggies. Season and after a couple of minutes add the pork again. Check the seasoning.
Pour it on a cold plate and let it cool down a bit.
Make an egg wash. Unroll the puff pastry and divide in 3 strips. Brush around the edges with egg wash.
Fill half of the pastry and fold it over. Brush the top. Put on baking paper and bake for 15 - 20 min until golden brown.
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