PUFF PASTRIES

6 servings

350 gr. flour, 1 tablespoon margarine,

21/2 tablespoons butter,

3/4 tablespoon salt, 7 egg yolk Meat filling :

200 gr. minced meat, 3 onions (chopped),

7 1/2 tablespoons margarine, 7 teaspoon salt, 1/2 teaspoon pepper Cheese filling :

200 gr. white cheese (mashed),

7 egg white, 7 bunch of parsley For frying :

1 1/2 glasses oil

Sift 350 gr. of flour. Make a hollow in the middle. Put the egg yolk, melted margarine, salt and 1/2 cup of water. Mix and knead to make a soft dough (as soft as the ear lobe). Cover with a wet cloth and let stand for 1 hour.

Prepare the desired filling.

Roll the doughs out, all together, as big and thin as possible. On one side of the dough, put small amounts of the filling. Fold the edge over and press lightly. Cut out crescents and make sure that the edges are well sealed.

Place them in a tray sprinkled with flour. Proceed the same way until you finish the whole dough.

Heat the oil in a frying pan. Fry the pastries (3-

4 at a time) until golden brown on both sides, pouring spoonfuls of the same hot oil over while frying. Drain well and arrange on a serving dish. Serve at once.
A Shortcut to Flaky Puff Pastry Allnewhairstyles

PUFF PASTRIES

Kitchen Mysteries: What Makes Puff Pastry Puff? | The Kitchn Allnewhairstyles

PUFF PASTRIES

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