Puff pastry windmills in salad bed

Name: Puff pastry windmills in salad bed
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 2 deep-frozen, rectangular slices of puff pastry (approx. 75 g each); 80 g Fresh goat cheese; 7-10 Tbsp Pepper; 4 TSP gelled cranberries; 1 Egg yolk (size M); 1/4 Head oak leaf salad; 200 g cherry tomatoes; 4 TABLESPOONS Fruit vinegar; 7-10 Tbsp Salt; 1 TEASPOON Sugar; 4 TABLESPOONS Sunflower oil; 1 Shallot or small onion; 7-10 Tbsp Flour; baking paper

AUTHOR
Rachel Vazquez

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

2 deep-frozen, rectangular slices of puff pastry (approx. 75 g each)
80 g Fresh goat cheese
7-10 Tbsp Pepper
4 TSP gelled cranberries
1 Egg yolk (size M)
1/4 Head oak leaf salad
200 g cherry tomatoes
4 TABLESPOONS Fruit vinegar
7-10 Tbsp Salt
1 TEASPOON Sugar
4 TABLESPOONS Sunflower oil
1 Shallot or small onion
7-10 Tbsp Flour
baking paper

Directions

1
Spread the puff pastry on a lightly floured work surface and allow to thaw. Season cream cheese with pepper.
2
Cut the puff pastry slices in half crosswise. Cut squares at the corners diagonally to the middle until about halfway. Distribute cheese and cranberries in the middle of each. Fold into windmills. Mix egg yolk and 2 tablespoons of water and spread on windmills.
3
Place on a baking tray lined with baking paper. Bake in a preheated oven (electric cooker: 225 °C/ convection oven: 200 °C/ gas: see manufacturer) for approx. 12 minutes.
4
In the meantime, clean, wash and shake the salad dry and pluck into bite-sized pieces. Wash and halve the tomatoes. For the vinaigrette, whisk vinegar, salt, pepper and sugar. Add oil drop by drop to the vinaigrette.
5
Peel the shallot, cut into fine cubes and stir into the vinaigrette. Mix the salad ingredients. Arrange salad and windmills on plates.