John Myers
Contents
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Ingredients
- 1 Puff pastry roll
- 4 Medium tomatoes
- 1 Diced shallot
- 0,5 Garlic cloves chopped
- 0,5 Mozzarella
- 1 Egg yolk
- Salt, pepper, oil
Instructions
- Preheat the oven to 220 ° C.
- First lay out the puff pastry so that it warms up a little and does not tear or break when rolling.
- Now peel the tomatoes and cut into wedges. (remove the stem end) then cut the columns again 1-2 times.
- Heat a little oil in the pan and fry the onion cubes until translucent, then add the garlic and sauté briefly. Now add the tomatoes and wait until the liquid has boiled away. Stirring occasionally. If there is too much liquid, the dough would become soggy later. Finally, salt and pepper as desired. Let cool down.
- Now dice the mozzarella and stir into the mixture.
With Tupperware
- Unroll the puff pastry. I had a ravioli cutter from Tupperware, but of course you can also do it by hand. With the cutter, I first cut out the shape with the back, then placed the dough on the other side of the shape. (Form 3) Put 1 teaspoon each of the filling on the dough. Brush the edge with egg yolk, close the mold and press.
With the hand
- With your hand you have to cut out the shape you want. The easiest way is rectangles or, with the help of a small bowl, circles. Then place the filling on the dough, brush the edge with egg yolk and close. Press along the edge with a fork to hold it in place.
- Now brush the bags themselves with a little egg yolk and bake for 10-15 minutes. (lower third!)
