Puff pastry cones filled with salad
Preparation steps
Defrost the puff pastry sheets. Roll the pastry into rectangles. Make a cone with parchment paper and wrap the dough around the cone. Pinch the seam well to seal and place seam-side down on a lined baking sheet with adequate space between each. Repeat for the remaining dough sheets. Brush with egg yolk mixed with 2 tablespoons of water.
Bake in a preheated oven at 220°C (approximately 425°F) for about 15 minutes. Remove from the oven and allow to cool.
For the filling, rinse the salad, tear into smaller pieces and shake dry. Rinse the tomatoes, cut in half, remove the seeds and cut into cubes. Rinse the radishes and slice finely. Peel the carrot and grate. Toss all the salad ingredients together and season lightly with salt and pepper. Season the sour cream with salt, pepper and broth granules and spread in the pastry cones. Fill with the salad and serve on plates garnished with basil.