With this trick “stolen” from a restaurant, I surprised all the guests! Puff pastry baskets – BOMB!
Ingredients:
puff pastry – 500 g (17.64 oz)
melted butter – 30 g (1 oz)
boiled potatoes – 2 pieces
canned red beans – 50 g (1.76 oz)
canned corn – 50 g (1.76 oz)
sour cream – 40 g (1.4 oz)
salt – 10 g (0.35 oz)
black pepper – 5 g (0.18 oz)
sweet paprika – 5 g (0.18 oz)
olive oil – 20 ml (0.7 fl oz)
pressed cheese – 80 g (2.82 oz)
cherry tomatoes – 4 pieces
IN THE OVEN 180°C (356 °F)/25 MIN
puff pastry – 500 g (17.64 oz)
butter – 30 g (1 oz)
boiled potatoes – 2 pieces
red bell pepper – 1 piece
canned corn – 50 g (1.76 oz)
olive oil – 20 ml (0.7 fl oz)
salt – 10 g (0.35 oz)
black pepper – 5 g (0.18 oz)
sweet paprika – 5 g (0.18 oz)
pressed cheese – 80 g (2.82 oz)
cherry tomatoes – 6 pieces
IN THE OVEN 180°C (356 °F)/25 MIN
for the sauce:
onion – 1 piece
garlic – 2 cloves
parsley – 10 g (0.35 oz)
butter – 30 g (1 oz)
oil – 20 ml (0.7 fl oz)
whipping cream – 400 ml (13.5 fl oz)
white wine – 100 ml (3.4 fl oz)
salt – 8 g (0.29 oz)
black pepper – 5 g (0.18 oz)
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