Baked rolls of puff pastry

A small bite to delight your guests, stuffed rolls of baked puff pastry

Ingredients

• 8 blades philo blades
• 100 g grated Grana Padano Riserva
• 2 potatoes
• 2 carrots
• 150 g of broccoli
• 1 red onion
• extra virgin olive oil
• Sol
• Pepper
• For the spicy tomato sauce
• 25 ml of tomato puree
• 1 clove garlic
• 2 dried hot peppers
• 1/2 onion
• Extra virgin olive oil

Preparation

Rolls of baked puff pastry stuffed with potatoes, sauteed seasonal vegetables and Grana Padano Riserva, served with spicy tomato sauce

Preparation

1. Peel the potatoes and carrots and cut them into strips.
2. Cook the potatoes, carrots and broccoli in plenty of boiling salted water, drain well and stew the vegetables in a non-stick pan with a trickle of butter and onion, cut into slices.
3. Allow the vegetables to cool and transfer them to a bowl, add Grana Padano Riserva grated and stir, seasoning.
4. Cut the fillet leaves into 2 rectangles of approximately 18 × 25 cm, place on top of each other and spread with a little water, then fill with the vegetables using tweezers.
5. Fold the side edges over the filling and roll up the pasta, making sure the filling is tight inside the rolls. Smear the last edge with a little water and close tightly.
6. Place the rolls on a tray lined with greaseproof paper, grease them with olive oil and cook in a preheated oven at 180 ° C for 20-25 minutes, turning them in half until crispy and golden.
7. Fry the chopped onion and garlic in a non-stick pan with a trickle of olive oil.
8. Add the tomato sauce and chopped hot peppers and cook for a few minutes until the sauce is reduced.
9. Serve the hot rolls with the spicy tomato sauce, leaving them to cool slightly.

Thanks for reading.
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