1/2 cup of chopped scallions
Salt to taste
2 tablespoons of olive oil
1 finely chopped garlic
1 red bell pepper diced
1 carrot diced
1/2 can of corn
Paprika to taste
150g of ricotta cheese crumbled
1 egg
50g of grated cheddar cheese
Chopped fresh parsley to taste
1 package of puff pastry (400g)
1 beaten egg for brushing
1/2 cup of chopped scallions
Salt to taste
2 tablespoons of olive oil
1 finely chopped garlic
1 red bell pepper diced
1 carrot diced
1/2 can of corn
Paprika to taste
150g of ricotta cheese crumbled
1 egg
50g of grated cheddar cheese
Chopped fresh parsley to taste
1 package of puff pastry (400g)
1 beaten egg for brushing
1
Scald the scallions in boiling water with salt
Drain and reserve
In a pan, heat the olive oil, sauté the garlic, bell pepper, carrot, corn, and season with salt and paprika
Simmer on low heat for 10 minutes
2
Beat the ricotta cheese, egg, and cheddar cheese together
Season with parsley and let it cool with the pan covered
3
Thaw the puff pastry according to package instructions
Preheat the oven to 180°C
Unroll, reserve 1/3 of the dough for the top crust, and line a rectangular baking dish with the remaining dough
4
Spread the filling, cover with the reserved dough, and press the edges together
Make diagonal cuts with a sharp knife
Brush with beaten egg and bake in the oven for 35 minutes or until golden.
