Key ingredients:

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1 package (about 17.3 times) of floured, crumbled pasta

1 beaten egg (for the egg wash).

Choice of filling:

Mix crumbled cheese (such cheddar, mozzarella, or parmesan) with chopped herbs (like persil, aneth, or ciboulette) to make a cheese and herb mixture.

Jambon et fromage: Minced pieces of jambon with cheese.

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Eggplant et feta: Eggplant hachés mixed with feta cheese, a pinch of salt, and some seasonings.

Instructions:

Get the four pans hot.

Preheat your oven to 400°F, or 200°C. Cover a baking sheet with sulfurized paper.

Bring the flour to a boil.

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Peel the peeled pastry sheets and place them on a lightly floured board.

With the use of a pastry wheel, gently roll out the dough to even it out.

Cut the dough into small squares or rectangles, depending on the size of your buns you want.

Ajouter les légumes :

In the middle of each pastry square, press a little amount of the garnish of your choice.

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To help the dough edges to separate, beat them with water.

To make a triangle or rectangle, place the dough on top of the garnish. To squash, press down firmly on the edges.

Pour le lavage sur les oeufs.

Use the beaten egg to brush the top of each pastry bag. This will give them a glossy, polished finish.

Dear Cuire:

Place the filled pastries on the baking sheet that has been prepared.

Inflate and drizzle with the honey and cook for 15 to 20 minutes, or until done.

Serving size:

Before serving, let the pastry puffs cool slightly on a grill.

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Serve hot or at room temperature.

As a savory garnish, an appetiser, or for a party, these bouchées de pâte feuilletée are sure to please.

Selon votre goût, vous pouvez essayer différentes garnitures! Please do not hesitate to ask any specific queries or request more detailed recipes that you may have.