2 rolls of puff pastry, each 200g
Sufficient oil for frying
For the filling:
1 boneless chicken breast
1 large onion
4 garlic cloves
3 tomatoes, peeled and seeded
1/4 cup olive oil
Salt and pepper to taste
2 rolls of puff pastry, each 200g
Sufficient oil for frying
For the filling:
1 boneless chicken breast
1 large onion
4 garlic cloves
3 tomatoes, peeled and seeded
1/4 cup olive oil
Salt and pepper to taste
Unroll the puff pastry and cut out 6cm diameter circles using a biscuit cutter
Make four cuts in the pastry, resulting in flower-shaped petals
Place two cut-out petals on top of each other
Firmly press the center of the pastry with the tip of a wooden spoon
In a large skillet with plenty of hot oil, fry each flower until golden brown, pressing the center with the handle of a wooden spoon as needed
Drain on paper towels
Prepare the filling: In a saucepan, combine all ingredients and cook under medium heat for 20 minutes
Remove from heat, transfer the mixture to a processor, and blend until smooth
Place the mixture in a piping bag with a flat tip and fill the center of each flower bite
Yield: 48 pieces.