Puff pastry pies

Name: Puff pastry pies
Cook time: 20 min
Total time: 20 min
Yield: 6
Ingredients: 1 pack of (270 g) fresh puff pastry for pastry or strudel, rolled out on baking paper ready to bake (approx. 42 x 24 cm); 30–40 g Manchego cheese; 15–20 g dried tomatoes in oil; 15–20 g green olives stuffed with paprika; 1 egg (size M); 1 TEASPOON Whipped cream

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 6

1 pack of (270 g) fresh puff pastry for pastry or strudel, rolled out on baking paper ready to bake (approx. 42 x 24 cm)
30–40 g Manchego cheese
15–20 g dried tomatoes in oil
15–20 g green olives stuffed with paprika
1 egg (size M)
1 TEASPOON Whipped cream

Directions

1
Take the puff pastry out of the fridge and let it rest for about 10 minutes. In the meantime cut the manchego into small cubes. Finely dice tomatoes and olives and mix. Roll out the puff pastry on the baking paper.
2
Place 6 small cheese piles and 6 olive and tomato piles on each half of the dough at regular intervals. Separate the egg. Brush the spaces between the dough with egg white and fold over the free half of the dough. Press the gaps well and roll out the pies with a dough wheel.
3
Mix the egg yolk and cream and spread the pies with it. Leave to dry. Cut off any excess baking paper and lift the patties onto a plate with the baking paper. Cover and keep cool until serving.
4
For baking, place patties in hot oil with a fondue basket, for example, and fry for approx. 4 minutes while turning.