Brewer's roll with currant jelly
easy
30 mins
30 mins
Ingredients
- 2 discs frozen
- 7-10 Tbsp Puff pastry
- 3 stalks of celery
- 50 ml White wine
- 175 g peppered camembert
- 1 Egg Yolk
- 1 TABLESPOON Whipped cream
- several sheets lollo bianco
- 7-10 Tbsp and oak leaf salad
- 25 g Lamb's lettuce
- 6 cherry tomatoes
- 1 TABLESPOON White wine vinegar
- 1 TABLESPOON Olive oil
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 100 g redcurrant jelly
- 7-10 Tbsp Flour
- baking paper
Directions
- 1
Defrost the puff pastry slices. Clean, wash and cut the celery into pieces. Bring white wine and 50 ml water to the boil, steam celery in it for about 7 minutes, take it out and let it cool down.
- 2
Cut the puff pastry slices in half and roll out 4 squares of approx. 12x12 cm on a lightly floured work surface. Dice camembert, mix with celery and spread on the puff pastry. Whisk the egg yolk and cream, spread the edges of the pastry and whip together.
- 3
Place on a baking tray lined with baking paper, brush with remaining egg yolk and bake in a preheated oven (electric oven: 225 ° C/ gas: level 4) for approx. 12 minutes. In the meantime, clean, wash and pluck the salads bite-sized.
- 4
Wash the cherry tomatoes, cut in half. For the vinaigrette, beat 3 tablespoons of water with vinegar and oil. Season to taste with salt and pepper. Arrange puff pastry rolls with salad on plates. Sprinkle with vinaigrette, serve with currant jelly extra.
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