Recette de bouchées de pâte feuilletée salée

Key ingredients:

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.

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.

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.