Crispy goat cheese bites with dried fruit Tourisme Starter ENG

Ingrédients

Serves 6/8

5 sheets brick pastry (round)
250g fresh goat’s cheese
1 onion
100g raisins
50g hazelnuts
½ bunch parsley (or chives)
15cl oil
10 cl olive oil
Salt, white Penja pepper
20g flour (if necessary)
water
Salad previously washed
Vinaigrette

Matériel

1 frying pan (or 1 oven)+ 1 baking sheet
1 Slicer
Brush
Cul de poule
Tongs
Spatula
Maryse
Soup spoon
Whisk
Mortar

Étapes de la recette

Cut the brick pastry into 6 pieces (like a cake). Mix the cheese with the chopped parsley and onion, seasoning as required.

Chop the raisins and crush the hazelnuts, previously roasted in the oven or pan. Add to the mixture.

First, moisten the dough with olive oil.

To make the cigars: at the bottom of the brick pastry, round side (with the point at the other end), place a small spoonful of the filling.

Fold over the edges of the sides, folding them all the way to the end, then fold the round edge over the filling and roll the sheet up to the tip, pressing as tightly as possible.

If necessary, make a mixture of flour and water to create a natural glue to close the cigar.

Fry the cigars in oil in a frying pan over low heat for around 5 minutes, turning them over so that they brown completely. (Place them first with the tip against the pan to seal them.

Serve hot with a small salad!