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CHRISTMAS STAR: THE EXCLUSIVE CHRISTMAS RECIPE SIGNED PAGANI CHEF

INGREDIENTS:
- 2 packs of round puff pastry
- 1 Kg. of mixed minced meat (pork and veal) or any other type of minced meat (chicken, turkey..... etc.)
- Premix Tramenzzini 66701
- Marinata Chef 7200
- Dehydrated carrot q.b.
- Dehydrated onion q.b.
- Dehydrated courgettes to taste
- Gustosì La Boscaiola"
- Cooked ham to taste
- Edam cheese to taste

 

PREPARATION:
- We prepare the ground meat base with Premix Tramenzzini 66701 and Marinata Chef 72001.
- Rehydrate the vegetables in water and then squeeze and mix them with the minced meat.
- On a layer of puff pastry spread a thin layer of dough obtained with minced meat and vegetables.
- Cover the dough with the cooked ham and cheese.
- Then cover this base with the other sheet of puff pastry.
- Using a small plate, mark a small circle in the middle of the puff pastry mass.
- Cut from that central circle that we previously marked, as if we had portioned a cake to make 12 equal portions.
- We turn on ourselves the portions that we have cut by making small spirals.
- Once all the spirals have been created, and the preparation will have a "star" shape with the help of a food brush, cover the puff pastry with the Gustosì La Boscaiola.
- Decorate at will with pink pepper or dried food flowers.

 

COOKING:
For cooking times, follow the instructions of the puff pastry used.
Ideally between 180º and 200º from about 25 to 30 minutes.

 

ELABORATION TIP: When working with puff pastry we must be careful, not to work with an excessive amount of meat, otherwise there is a risk that it will not be cooked or that it will come out of the dough.

 

Pagani Chef wishes you a Happy Christmas...
with our naturally good ingredients!

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