200°C · 15-25 min
In te vriezenAllergens
Gluten
Lactose
Ei
Sulfiet
SojaGreen Veggie Pastry
A delightful treat for children (and I find it very tasty myself!). I sauté the leek before mixing it with peas, tomatoes, cooked risotto rice, Parmesan cheese, and egg. Then I make so-called parcels from puff pastry, filled with this mixture, and bake them in the oven. Served with a crunchy salad of edamame beans, cucumber, bell pepper, and radish.
Leek, peas, yellow bell pepper, cucumber, radish, edamame beans (young soybeans), vine tomatoes, garlic, sun-dried tomatoes (tomato, caper, garlic, oregano, basil, marjoram, rosemary, sunflower oil, salt), mature cheese, pasteurised free-range egg, Carnaroli rice, puff pastry, sunflower oil.
Allergens: ei, gluten, koemelk, lactose, soja, sulfiet.
Microwave
Heat the veggie pastry on the baking paper uncovered for 2-3 minutes (1 person), or 4-5 minutes (2 or more persons). Serve with the salad (cold). Note: the pastries will not become crispy in the microwave.
Oven — 200°C, 15-25 minMarleen's choice
Preheat the veggie pastry on the baking paper uncovered for 15-20 minutes (1 person), or 20-25 minutes (2 or more persons). Serve with the salad (cold). Disposable containers cannot go in the oven, transfer to an oven dish.
Average weight: 275 g