MIXTURE:
1 kg of puff pastry, rolled out thinly
Assemblage:
Cut three circles with 6 cm diameters. With a smaller cutter, remove the centers from two of them, forming two rings. Soak them in water and place them on top of the first disc. Brush the egg wash and bake in a preheated oven at 180°C until golden.
FILLING:
1/2 cup finely chopped onion
1 clove garlic
3 tablespoons olive oil
500 g of cod, salted and flaked
to taste black pepper
1 chalice of creamy cheese spread
50 g grated Parmesan cheese
MIXTURE:
1 kg of puff pastry, rolled out thinly
Assemblage:
Cut three circles with 6 cm diameters. With a smaller cutter, remove the centers from two of them, forming two rings. Soak them in water and place them on top of the first disc. Brush the egg wash and bake in a preheated oven at 180°C until golden.
FILLING:
1/2 cup finely chopped onion
1 clove garlic
3 tablespoons olive oil
500 g of cod, salted and flaked
to taste black pepper
1 chalice of creamy cheese spread
50 g grated Parmesan cheese
Sauté the onion and garlic in olive oil
Add the cod, black pepper, and cook until it's well combined
Place the filling on top of the baked vol-au-vent
Cover with creamy cheese spread, sprinkle Parmesan cheese, and bake until golden
