As an aperitif and to start the meal with a touch of sunshine, these Argentinian mini turnovers stuffed with Collioure anchovies, candied peppers and tomatoes will fall perfectly.
For 4 people
1 roll of shortcrust pastry
12 Collioure anchovies
2 candied peppers in oil (red and yellow)
100 g crushed tomatoes
2 sprigs of basil
1 egg white
Freshly ground pepper
Preparation: 10 minutes
Cooking: 12 mins
Preheat the oven to 180 ° C. Using an inverted glass, cut out 12 circles of shortcrust pastry. Store them on a baking sheet lined with baking paper. In a bowl, mix together the anchovies and finely chopped peppers, crushed tomatoes and pepper. Add the chopped basil.
Place a spoonful of this filling on each disc of dough. Fold them back to form the half-moon slippers. Pinch the edges with a fork. Using a pastry brush, coat each turnout with egg white.
Bake for 12 min. Serve warm or at room temperature.
By Lucie Dauchy
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