450g of frozen puff pastry
400g of small cleaned Camaro
Lemon juice squeezed from 1 lemon
Salt to taste
1 tablespoon of anchovy paste
2 tablespoons of hot pepper sauce
3 tablespoons of olive oil
3 tablespoons of finely chopped onion
1 clove of garlic
1 tablespoon of cornstarch
1 cup of coconut milk
Chopped sauce to taste
1 egg white whipped
450g of frozen puff pastry
400g of small cleaned Camaro
Lemon juice squeezed from 1 lemon
Salt to taste
1 tablespoon of anchovy paste
2 tablespoons of hot pepper sauce
3 tablespoons of olive oil
3 tablespoons of finely chopped onion
1 clove of garlic
1 tablespoon of cornstarch
1 cup of coconut milk
Chopped sauce to taste
1 egg white whipped
1 Remove the puff pastry from the freezer 30 minutes before using
2 Marinate the Camaro with lemon, salt, anchovy paste, and hot pepper sauce
Heat olive oil in a pan, sauté onion and garlic
Add the Camaro and cook for five minutes
Add cornstarch dissolved in coconut milk and cook until slightly thickened
Mix in the sauce and remove from heat
Let it cool down
3 Place the puff pastry on a floured surface
Use a 4.5cm diameter cookie cutter to cut out 30 circles and reserve
Cut out more circles with the remaining dough
4 Use a 2.5cm diameter cookie cutter to cut out small circles, forming rings
Place five rings on each circle, connecting them with whipped egg white
Arrange them in a baking dish and refrigerate for 20 minutes
5 Bake until golden brown
Let it cool down and fill
Before serving, bake in a preheated oven.
