Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
How it's done
Peel and finely chop the onion, finely chop the sage. Coarsely grate the apple and Pecorino.
Heat the oil in a pan. Sauté the onion and sage for approx. 5 mins., transfer to a bowl and leave to cool.
Add the meat, apple and cheese, season and knead well.
Unfold the sheets of strudel pastry, cut lengthwise into thirds and then halve the pastry crosswise (makes 24 pieces).
Brush three pieces with a little oil, place one on top of the other slightly staggered.
Place 1/8 of the filling in the centre, fold the pastry over the top and press together gently, place on a baking tray lined with baking paper. Repeat this process with the remaining pieces of pastry and filling.
Approx. 15 mins. in the lower half of an oven preheated to 200°C.
|Tip:||Cover the pieces of pastry with a slightly damp cloth, prepare the parcels one by one so that the pastry doesn't dry out.|
|Note:||Instead of Pecorino Romano, use tangy Appenzeller.|
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