John Myers
Contents
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Ingredients
- 8 Bacon slices
- 200 g Goat cheese roll
- 275 g Puff pastry roll
- 1 Egg
- 1 tbsp Milk
- 400 g Beetroot preserve drained
- 1 small Fresh shallot
- 1 tbsp Mustard
- 1 tsp Honey liquid
- 2 tbsp Balsamic vinegar
- 4 tbsp Olive oil
- Salt and pepper
- 1 tsp Chopped parsley
Instructions
- Preheat the oven to 200 degrees (fan not recommended). Unroll the puff pastry and cut into 8 squares. Place the bacon slices on a board. Cut the goat cheese roll into 8 slices and wrap with the bacon slices. Place the goat cheese and bacon thalers on the puff pastry squares and fold in. Whisk the egg with milk and brush the packets with it. Bake in the hot oven in the lower third of the oven for about 25 minutes until golden brown.
- For the salad, cut the beetroot into thin slices. Finely dice the shallot, whisk together with the mustard, honey, balsamic vinegar, oil, salt and pepper to make a dressing. Put the puff pastry packets on the oven, just let them cool down briefly. Arrange the beetroot in a fan shape on plates, drizzle with the dressing. Serve sprinkled with the puff pastry packet and chopped parsley.
Nutrition
Serving: 100gCalories: 258kcalCarbohydrates: 10.8gProtein: 4.7gFat: 21.8g
