Filo pâté with cheese and tomato sauce
very easy
45 mins
45 mins
Ingredients
- 1 pack of (250 g) Strudel dough sheets filo or yufka dough (10 sheets each 30 x 31 cm; refrigerated shelf)
- 1 big onion
- 2 Garlic cloves
- 30 g Pine nuts
- 1-2 TABLESPOONS Oil
- 2 TABLESPOONS Tomato paste
- 2 can(s) (425 ml each) cherry tomatoes
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 7-10 Tbsp Sugar
- 100 g Butter
- 400 g Raclette cheese, sliced
- 1 can(s) (425 ml; drained weight: 250 g) white beans
- 1/2 bunch Parsley
- 7-10 Tbsp Grease
Directions
- 1
Let the dough sheets rest at room temperature for about 10 minutes. In the meantime peel onion and garlic. Roast the pine nuts in a pot and take them out. Heat the oil in a hot pot, fry the onion and garlic in it. Add tomato paste and sauté briefly. Add tomatoes, season with salt, pepper and sugar. Simmer at low heat for about 10 minutes
- 2
Melt the butter in a small pot. Remove the cheese rind. Roll out 5 pastry sheets. Grease a baking tray (approx. 26 x 39). Spread two pastry sheets with melted butter and lay them overlapping on top so that the dough protrudes a little at the edges. Repeat the process with two more dough-sheets and butter. Halve 1 pastry sheet, place half in the middle on the pastry sheets and also brush with butter. Place the cheese close together. Cover or spread with the remaining pastry sheets and butter. Fold in any protruding edges of the dough. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for 15-20 minutes
- 3
Drain the beans on a sieve. Mix into the sauce and heat up with it. Wash parsley, shake dry and chop. Season the sauce again and sprinkle with pine nuts and parsley. Serve the pâté cut into pieces
Nutrition Facts
640 kcal
36 g
41 g
29 g
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