1 can of Passego Braised in Broth
1 can of Prosciutto Pastry
2 tablespoons of pickled cucumber
1 tablespoon of English Worcestershire sauce
1 tablespoon of sweet paprika
1 package of frozen puff pastry
chopped nuts (for garnish)
lettuce leaves
1 can of Passego Braised in Broth
1 can of Prosciutto Pastry
2 tablespoons of pickled cucumber
1 tablespoon of English Worcestershire sauce
1 tablespoon of sweet paprika
1 package of frozen puff pastry
chopped nuts (for garnish)
lettuce leaves
Unroll the puff pastry, thawed, and cut into half-moons with a cookie cutter
Place in an ungreased baking dish
Bake in a preheated oven at 200°C until golden brown
Drain the Passego
Mix the prosciutto with pickled cucumber, English Worcestershire sauce, and sweet paprika
Place this filling on the half-moons of Passego, using a large cookie bag
Sprinkle with chopped nuts
Serve as an appetizer, placing two half-moons of Passego on each plate over a lettuce leaf and accompanying with 1 or 2 half-moons of puff pastry
Serves 4.
