1 pack (270 g) fresh puff pastry, 8 red onions, 6 slices of bacon, 1 tablespoon of oil, salt, pepper, caraway, 100 g sour cream, 2 tbsp medium hot mustard, 6 tsp breadcrumbs, 1 egg yolk
Let the puff pastry rest at room temperature for about 10 minutes. Peel onions and cut lengthways into thick slices. Fry the bacon in a pan without fat until crispy. Remove and drain on kitchen paper.
Heat the oil in the bacon fat, fry the onions in it for about 4 minutes, but do not let it turn too brown. Season with salt and pepper.
Preheat the oven (electric cooker: 225 ° C / circulating air: 200 ° C). Line the baking sheet with baking paper. Mix the sour cream and mustard. Season with salt, pepper and 1⁄2–1 teaspoon of cumin.
Unroll the puff pastry, detach from the paper. Halve the dough sheet lengthways and divide it lengthways, so that 6 equal pieces are made Lay on the sheet. Sprinkle each piece of dough with 1 tsp breadcrumbs. Spread the sour cream evenly on it, leaving around 2 1⁄2 cm of the edge free.
Spread the onions over the cream.
Slightly overlap the puff pastry edge towards the middle. Whisk egg yolk and 1 tablespoon of water. Brush the edge of the dough with it. Bake in the hot oven on the bottom shelf for 15-18 minutes. Take out and place 1 slice of bacon on each.
Let the puff pastry rest at room temperature for about 10 minutes. Peel onions and cut lengthways into thick slices. Fry the bacon in a pan without fat until crispy. Remove and drain on kitchen paper.
Heat the oil in the bacon fat, fry the onions in it for about 4 minutes, but do not let it turn too brown. Season with salt and pepper.
Preheat the oven (electric cooker: 225 ° C / circulating air: 200 ° C). Line the baking sheet with baking paper. Mix the sour cream and mustard. Season with salt, pepper and 1⁄2–1 teaspoon of cumin.
Unroll the puff pastry, detach from the paper. Halve the dough sheet lengthways and divide it lengthways, so that 6 equal pieces are made Lay on the sheet. Sprinkle each piece of dough with 1 tsp breadcrumbs. Spread the sour cream evenly on it, leaving around 2 1⁄2 cm of the edge free.
Spread the onions over the cream.
Slightly overlap the puff pastry edge towards the middle. Whisk egg yolk and 1 tablespoon of water. Brush the edge of the dough with it. Bake in the hot oven on the bottom shelf for 15-18 minutes. Take out and place 1 slice of bacon on each.
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