Palmito Cakes with Creamed Coconut Filling

Name: Palmito Cakes with Creamed Coconut Filling
Yield: 40
Ingredients: 500 g of puff pastry dough; 3 tablespoons of olive oil; 1 chopped onion; 2 cloves of garlic, minced; 1 can of creamed coconut (550 g); Salt and pepper to taste; 1 tablespoon of all-purpose flour; 2 cups of milk; Parsley leaves to taste

1
500 g of puff pastry dough
2
3 tablespoons of olive oil
3
1 chopped onion
4
2 cloves of garlic, minced
5
1 can of creamed coconut (550 g)
6
Salt and pepper to taste
7
1 tablespoon of all-purpose flour
8
2 cups of milk
9
Parsley leaves to taste

Ingredients

1
500 g of puff pastry dough
2
3 tablespoons of olive oil
3
1 chopped onion
4
2 cloves of garlic, minced
5
1 can of creamed coconut (550 g)
6
Salt and pepper to taste
7
1 tablespoon of all-purpose flour
8
2 cups of milk
9
Parsley leaves to taste

Directions

1
1 Cut the puff pastry into 8x8 cm squares
2
Mold them into mini pie crusts and bake until golden brown
3
Let cool
4
2 Heat the olive oil in a pan, sauté the onion and garlic until softened
5
Add the creamed coconut, shredded and minced
6
Season with salt and pepper to taste
7
Add the flour dissolved in milk, mix delicately and cook over low heat until thickened
8
Let cool and generously fill the cakes
9
When serving, warm in the oven and sprinkle with parsley leaves.