Beetroot bags
Ingredients
• 2 small beetroots
• 2 carrots
• 1 shallot, chopped
• ½ bunch of parsley,
chopped
• 1 pack of puff pastry
• 1 teaspoon sugar
• Salt pepper
• 1 egg, whisked
preparation
Coarsely grate the raw beetroot and carrots in the food processor, mix well with the chopped shallot and parsley and season with sugar, salt and pepper.
Roll out the puff pastry and divide it into 6 equal-sized pieces. Then put 1-2 tablespoons of the vegetable mixture on each piece of dough and fold them into a triangle. Press the ends together firmly and fold them over a little if necessary. Brush the surface of the dough with the egg.
Place the dumplings on a piece of baking paper and grill indirectly on the grill at approx. 160° C until the puff pastry has fluffed up a little and taken on a nice golden brown color.
FIRE&FOOD Issue 1-2016
