Savoury puff pastry rolls

Name: Savoury puff pastry rolls
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 glass (240 ml) Spanish olives stuffed with paprika; 2-3 Garlic cloves; 1/2 TABLESPOON dried thyme; 4-5 Tbsp Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp freshly ground white pepper; 75 g Parmesan cheese; 1 package (230 g) Pizza dough from the chiller cabinet (around 32 cm Ø); 1 Egg yolk (size M); 1 TABLESPOON Whipped cream; 75 g Edible curd; 75 g Salad cream; 1 TEASPOON medium hot mustard; 100 g Rocket; several sheets Frisée salad; 1 Onion; 3 TABLESPOONS White wine vinegar; 1 pinch Sugar; baking paper; 7-10 Tbsp paprika-filled olives

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 glass (240 ml) Spanish olives stuffed with paprika
2-3 Garlic cloves
1/2 TABLESPOON dried thyme
4-5 Tbsp Olive oil
7-10 Tbsp Salt
7-10 Tbsp freshly ground white pepper
75 g Parmesan cheese
1 package (230 g) Pizza dough from the chiller cabinet (around 32 cm Ø)
1 Egg yolk (size M)
1 TABLESPOON Whipped cream
75 g Edible curd
75 g Salad cream
1 TEASPOON medium hot mustard
100 g Rocket
several sheets Frisée salad
1 Onion
3 TABLESPOONS White wine vinegar
1 pinch Sugar
baking paper
7-10 Tbsp paprika-filled olives

Directions

1
Drain the olives. Peel garlic and chop finely. Place olives, half of the garlic, thyme and 1-2 tablespoons of olive oil in a tall mixing bowl and puree. Season to taste with salt and pepper.
2
Grate cheese. Roll out the dough and cut into 16 equally sized cake pieces with a sharp knife. Spread olive paste evenly on the cake pieces, sprinkle with cheese and roll up into a croissant.
3
Place the croissants on a baking tray lined with baking paper and bake in a preheated oven (electric range: 200 °C/ gas: level 3) for 15-18 minutes. In the meantime, whisk the egg yolk and cream. 5 minutes before the end of the baking time, brush the croissants with the mixture.
4
Mix curd, salad cream, remaining garlic and mustard. Season to taste with salt and pepper. Clean the rocket, wash and pat dry. Cut into large pieces. Clean, wash and pat dry the frisée.
5
Peel onion and cut into fine rings. Mix vinegar, salt, pepper and sugar. Beat the remaining oil into the mixture. Mix rocket, frisée and onion rings. Pour vinaigrette over it. Arrange salad, croissants and some salad cream on plates.
6
Serve garnished with olives as desired.