recette-aperitif-crostini-tomates-sechees

INGREDIENTS

For 10 empanadas :

PREPARATION

1. Preheat the oven to 220°C.

2. Cut the chicken breast into small pieces and fry in a pan with a little olive oil.

3. When the chicken is cooked, lower the heat and add the grilled vegetable compote.

4. Unroll the shortcrust pastry. Using a saucer, cut out about ten circles.

5. Put the “chicken / vegetable caviar” preparation on half of each circle.

6. Wet the edges and fold over to obtain a slipper. Seal by pressing the edges with your fingers.

7. Using a spade, make a small chimney to let the steam escape.

8. Make an “egg yolk/milk” mixture and brush the empanadas.

9. Bake for about twenty minutes at 220°C.

Associated products

vegetable-caviar
Available
Savoury Spreads

Vegetable caviar

This caviar is prepared with vegetables harvested under the sun of Provence.
€5.90
View

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crostini-aux-tomates-sechees

INGREDIENTS

For 10 empanadas :

PREPARATION

1. Preheat the oven to 220°C.

2. Cut the chicken breast into small pieces and fry in a pan with a little olive oil.

3. When the chicken is cooked, lower the heat and add the grilled vegetable compote.

4. Unroll the shortcrust pastry. Using a saucer, cut out about ten circles.

5. Put the “chicken / vegetable caviar” preparation on half of each circle.

6. Wet the edges and fold over to obtain a slipper. Seal by pressing the edges with your fingers.

7. Using a spade, make a small chimney to let the steam escape.

8. Make an “egg yolk/milk” mixture and brush the empanadas.

9. Bake for about twenty minutes at 220°C.

Produits associés

vegetable-caviar
Available
Savoury Spreads

Vegetable caviar

This caviar is prepared with vegetables harvested under the sun of Provence.
€5.90
View

Nos autres idées recettes

SPREAD MUFFINS

SPREAD MUFFINS

LAMB CHOPS WITH HONEY MUSTARD WITH MASHED POTATOES AND TRUFFLE SHADES

LAMB CHOPS WITH HONEY MUSTARD WITH MASHED POTATOES AND TRUFFLE SHADES

LEEK AND ONION TART

LEEK AND ONION TART

LEMON CURD MACARONS

LEMON CURD MACARONS

CAPON WITH FOIE GRAS TERRINE SAUCE 30%

CAPON WITH FOIE GRAS TERRINE SAUCE 30%

DOIGTS DE SORCIÈRE À LA CONFITURE

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BROWNIE WITH VANILLA MILK JAM

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GRATIN DAUPHINOIS WITH PORCINI MUSHROOM CREAM

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TOMATO PIE WITH THYME AND LEMON MUSTARD

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CHOCOLATE EGGS FILLED WITH CHOCOLATE SPREAD

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