Schweineohrchen with pesto, bacon and poppy is a new 2010 chinese new year recipe.
For 4 servings
1 package frozen puff pastry (450 g)
1 egg yolk
100 g finely diced bacon or chorizo
1 very finely chopped onion
3-4 tablespoons pesto e.g. Tomato basil pesto
3 tablespoons poppy seeds
3 tablespoons freshly grated Parmesan
Flour for rolling
1.One can thaw the puff pastry. Preheat oven to 200 ° C. Roll out puff pastry thin, the dough into thirds.
2.Whisk the egg with a little water and brush the Teigränder it.
3 on 1 sheet of dough the diced bacon or chorizo and onion spread. Dough
Roll up firmly and then cut into about 8 mm thick slices. Slices Place on a baking sheet lined with parchment paper.
4 The second sheet of dough spread with the pesto and roll up. The role of 5 mm thick slices on a baking sheet and also . Lay
5 The rest of the dough with the poppy and the grated cheese.
6.Roll up from the narrow side of the role. The role of 5 mm thick slices and place on baking sheet lined with baking paper . Lay In the oven about 12 minutes Bake.
Preparation time: 30 minutes (plus baking time)
Per piece about 81 kJ kcal/342
E 2 g, 6 g fat, 4 g KH
|Schweineohrchen with pesto, bacon and poppy|