Savory Stuffed Pastries with Spinach Salad
Ingredients
- For the pastries
- 6 leaves Puff pastry dough
- Pastry flour (for dusting)
- 4 Tbsps melted butter
- 2 Tomatoes
- 1 large carrot
- 250 grams Pearl barley
- 1 onion
- 2 garlic cloves
- 2 Tbsps vegetable oil
- ¼ l Chicken broth
- ¼ l dry white wine
- salt
- freshly ground peppers
- 3 Tbsps Crème fraiche
- 50 grams Blue cheese (such as Roquefort or Gorgonzola)
- For the salad
- 100 grams baby Spinach
- 8 small Tomatoes
- 1 scoop Mozzarella
- 2 Tbsps white balsamic vinegar
- salt
- peppers
Preparation steps
Preheat oven to 200-220°C (approximately 400-425°).
For the pastries, defrost puff pastry sheets. For the filling, blanch and peel tomatoes, halve and remove seeds, and cut into small pieces. Peel carrot and cut into small cubes. Rinse and drain barley. Peel onion and garlic, dice finely and sauté in oil. Stir barley, broth and carrot cubes into onion mixture and simmer about 30 minutes over low heat, stirring occasionally. Pour wine into barley mixture and season with salt and pepper. Cut cheese into small pieces and stir into barley mixture with creme fraîche and diced tomatoes.
Cut pastry sheets in half and roll each slightly larger on a lightly floured work surface. Spread filling on centers of pastry sheets. Fold pastry sheets up into triangles over filling, press well to seal and brush with melted butter. Place pastry triangles on baking sheets lined with parchment paper and bake until golden brown, about 20 minutes.
For the salad, rinse and drain spinach. Rinse tomatoes and cut into wedges. Drain mozzarella and cut into quarters. Place spinach, tomato wedges and mozzarella on plates to serve, sprinkle with vinegar and season with salt and pepper. Serve immediately with pastries.
