Puff pastries with broccoli, cheese and anchovies
Published on 23 March 2024
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Ingredients and method
The preparation remains in its original order; guided mode is not available for this structure.
Very flavourful pastries for drinks and supper or dinner. I used leftover broccoli; choose any cheese. Always keep puff pastry ready to save dinner or drinks, filling in countless ways with leftover vegetables, cheese or cured meats.
INGREDIENTS FOR 6 PIECES
1 RECTANGULAR ROLL OF PUFF PASTRY
COOKED BROCCOLI
6 ANCHOVIES
6 CHEESE SLICES
1 EGG (yolk)
2 TABLESPOONS OF MILK
POPPY SEEDS
I divide pastry into 6 equal pieces.
I pan-fry and break up boiled broccoli with oil, garlic, chilli and a little salt, then cool.
I put broccoli on each rectangle.
I add a cheese slice.
An anchovy fillet.
I moisten edges, make 3 slits in the empty side, close and seal well with fork tines.
I mix yolk with 2 tablespoons of milk and brush the parcels.
I put on a lined tray and sprinkle poppy seeds.
I bake at 180°C for about 20/25 minutes until puffed, golden and crisp.
Original source: https://incucinaconlilly.com/2024/03/23/sfogliatine-con-broccoli-formaggio-e-acciughe/