Betty Bossi Pastry Star Instrucciones Y Recetas página 21

Empanada star
(p. 14)
Prep time: time: 30 min. Baking time: 30 min.
Makes four stars | Serves four as an appetizer, two
as a main course.
1 onion
2 bell peppers (red)
1 tbsp olive oil
150 g meatloaf mix
¼ tsp salt
Pinch of pepper
1 hard boiled egg
15 g pitted green olives
1 tomato
15 g raisins
½ tbsp cumin
1 egg
2 sheets of ready-rolled shortcrust pastry
(approx. 25 x 42 cm, approx. 2 mm)
1. Preheat the oven to 200°C. Peel and coarsely
chop the onions. Dice the bell peppers. Heat oil
in a frying pan. Brown the meat for about two
minutes, then add the onions and bell peppers.
Cook briefly, season to taste, then remove from
heat and allow to cool.
2. Peel egg and chop coarsely with olives. Dice the
tomato into 1 cm pieces, then fold the tomatoes,
raisins and cumin into the meat mixture.
3. Beat the egg and roll out crusts to desired thick-
ness. Using the puff pastry/shortcrust pastry dou-
gh cutter, cut out eight stars. Place four stars in
the metal pan, pressing gently to create a slight
hollow. Using cutter to help (see instructions),
add filling to four stars. Lightly brush the edges
of the dough with egg. Place remaining stars
on top and seal, using the puff pastry/shortcrust
pastry dough cutter to help (see instructions).
Brush stars with the remaining egg, then place
on the baking sheet.
4. Bake: approx. 30 min. on lowest rack.
Goes well with: guacamole.
Per serving:
486 kcal, fat 29 g, carbohydrates 39 g, protein 16 g
Cranberry-apple star
Prep time: 30 min. Baking time: 30 min
Makes four stars
50 g dried cranberries
2 tbsp rum
3 apples (approx. 500 g)
1 organic lemon
4 tbsp ground hazelnuts
3 tbsp sugar
1 tsp cinnamon
1 egg
2 sheets of ready-rolled shortcrust pastry
(approx. 25 x 42 cm, approx. 2 mm thick)
4 tbsp ground hazelnuts
powdered sugar for dusting
250 ml heavy cream
1 packet vanilla sugar
1. Preheat the oven to 200°C. Soak cranberries in
rum for about 10 minutes. Grate apples using a
cheese grater. Zest the lemon and add to apples.
Squeeze one tbsp lemon juice and add to apples,
then mix in hazelnuts, sugar and cinnamon.
2. Beat the egg and roll out crusts to desired thick-
ness. Using the puff pastry/shortcrust pastry dou-
gh cutter, cut out eight stars. Place four stars in
the metal pan, pressing gently to create a slight
hollow. Spoon one tbsp of hazelnuts into each
hollow, then add the filling to four stars, using
the cutter to help (see instructions). Lightly brush
edges of dough with egg. Place remaining stars
on top and seal, using the puff pastry/shortcrust
pastry dough cutter to help (see instructions).
Brush stars with the remaining egg, then place
on baking sheet.
3. Bake: approx. 30 min. on lowest rack. Remove
from oven and allow to cool slightly, then dust
with powdered sugar.
4. Whisk the cream, sugar and vanilla until the
cream forms stiff peaks. Serve alongside
cranberry-apple stars.
Per serving:
783 kcal, fat 50 g, carbohydrates 65 g, protein 10 g
(p. 15)
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