Piquant puff pastry sweets

Name: Piquant puff pastry sweets
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 4 discs (à approx. 60 g) deep-frozen puff pastry; 1 package (150 g) Deep-sea crab meat; 2 packs (25 g each) frozen Italian herbs; 1 Egg Yolk; 7-10 Tbsp some salad leaves; 7-10 Tbsp Tomato and chervil; baking paper

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

4 discs (à approx. 60 g) deep-frozen puff pastry
1 package (150 g) Deep-sea crab meat
2 packs (25 g each) frozen Italian herbs
1 Egg Yolk
7-10 Tbsp some salad leaves
7-10 Tbsp Tomato and chervil
baking paper

Directions

1
Let the puff pastry slices thaw when spread apart. In the meantime, drain the crabs, chop them and mix with the frozen herbs. Halve the pastry sheets and roll out a little. Put the crabs in the middle and beat the dough on top of each other. Turn the ends carefully together. Mix the egg yolks and two tablespoons of water and brush the dough sweets with it.
2
Line a baking tray with baking paper and place the sweets on top. Bake in the preheated oven (electric cooker: 200 °C/ gas: level 3) for 20 minutes. Clean and wash the salad leaves and line four plates with them. Arrange the pastry sweets on top. Garnish with tomatoes and chervil. A tomato chilli sauce tastes good with it