Ingredients
| 2 rolls | puff pastry |
| 100 g | mozzarelle |
| 150 g | bechamel Sterilgarda |
| 100 g | tomato passata Sterilgarda |
| 1 | egg yolk |
| to taste | oil |
| 1 cloves | garlic |
Preparation
- Fry the garlic with oil in a pan, add the Sterilgarda tomato puree and cook for about 5/6 minutes.
- Cut the mozzarella into cubes.
- Roll out the puff pastry and use a pastry cutter to cut out 12 discs of approximately 10cm.
- In the center of 6 discs, place the sauce, the diced mozzarella and, using a spoon, the Sterilgarda Béchamel.
- Cover with the remaining 6 discs and close the ends with your fingers.
- Brush the surface with beaten egg yolk and place on a baking tray lined with baking paper.
- Cook for 15 minutes in a preheated oven at 200 degrees.
- Serve and enjoy.
Wash the sage leaves under plenty of cold running water and then dry them on a tray lined with absorbent paper. Pour the flour into a bowl and add the ...
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