Filled puff pastry from the oven

For 8 pieces


Ingredients: 2 rolls of puff pastry (from the fridge), 100 g tomato puree, 1 courgette, 2 carrots, 200 g boiled ham, 200 g grated cheese, 1 whisked egg, salt and pepper

Preparation:
Take the puff pastry out of the fridge and let it rest for about ten minutes. Roll out a sheet of pastry, place it on a baking tray with baking paper and brush the edge with the whisked egg. Spread the tomato paste on the puff pastry, leaving out the egg on the edge. Clean, wash and dice the vegetables and spread them on the puff pastry. Cut the boiled ham into small pieces and add to the vegetables. Season with salt and pepper and sprinkle with grated cheese. Roll out the second roll of puff pastry and prick it several times with a fork so that the air can escape later during baking. Place this second sheet of puff pastry as a lid on the first topped one and make sure that the top puff pastry has the same shape and size as the bottom one. Now squeeze the edges of the two dough plates together. Spread the rest of the egg on the puff pastry. Bake in the preheated oven at 200 degrees for about 15 minutes on the lowest rack until the puff pastry is brown. Allow to cool briefly, cut into pieces and serve.


Our tip: The recipe is perfect for conjuring up a culinary delicacy from leftovers, because with the filling you can simply use your favourite ingredients instead of courgettes, carrots and boiled ham - or whatelse you have in the fridge. Instead of tomato puree, you can also use herb cream cheese or strained tomatoes. Let your imagination run wild and create your own filling for the puff pastry from the oven.

Our wine recommendation

Whether white, rosé or red - when choosing the wine it also depends a little on what you put on the puff pastry. Our CAPREO Vintner's Selection is always a good choice. Pinotage is an uncomplicated red wine, which with its fruity aromas and a hint of cinnamon goes wonderfully well with heartiness. The Rosé from our collection is a versatile food companion, which can score with nuances of peaches and pomegranate as well as a floral note and a mineral finish. For white wine lovers, the tangy, fruity and wonderfully balanced Chenin Blanc is a beautiful combination for filled puff pastry.

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