'2 tablespoons of olive oil'
'1 small onion, finely chopped'
'300g of palm heart in conserved form, diced'
'1 tomato, peeled and seeded, diced'
'1 tablespoon of all-purpose flour'
'1/4 cup of milk'
'Salt and black pepper to taste'
'1 tablespoon of dried oregano'
'1 tablespoon of chopped parsley'
''
Mixture
'400g package of frozen puff pastry, removed from the freezer one hour before use'
'1 tablespoon of melted butter'
'1 beaten egg'
'2 tablespoons of olive oil'
'1 small onion, finely chopped'
'300g of palm heart in conserved form, diced'
'1 tomato, peeled and seeded, diced'
'1 tablespoon of all-purpose flour'
'1/4 cup of milk'
'Salt and black pepper to taste'
'1 tablespoon of dried oregano'
'1 tablespoon of chopped parsley'
''
Mixture
'400g package of frozen puff pastry, removed from the freezer one hour before use'
'1 tablespoon of melted butter'
'1 beaten egg'
'Preheat the oven to 200°C'
In a pan, heat the olive oil and sauté the onion
'Add the palm heart, tomato, and flour dissolved in milk
Season with salt and black pepper.'
'Cook over low heat, stirring occasionally, until thickened.'
'Remove from heat and mix in dried oregano and parsley.'
'Let cool.'
Unroll the puff pastry on a floured surface, brush with melted butter, spread the filling, and roll like a roulade
'Transfer to a baking dish, brush with beaten egg, and bake for 45 minutes or until golden brown.'
