Ingredients
Hint:
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
kochen@bettybossi.ch
Squash
Filling
Puff pastry slices
How it's done
Squash
Place the squash on a baking tray lined with baking paper, mix with the oil, season.
Bake
Approx. 35 mins. in the centre of an oven preheated to 180 °C. Remove the squash.
Filling
Heat the oil in a wide, non-stick frying pan. Sauté the onion, garlic, ginger, chilli and coriander stalks for approx. 2 mins. Add the spices and cook briefly. Add the squash, coriander leaves, tomatoes and coconut milk, simmer for approx. 10 mins., stirring to form a thick mixture. Allow the filling to cool slightly.
Puff pastry slices
Roll out one piece of dough, place on a baking tray lined with baking paper. Spread the filling evenly on top, leaving a border of approx. 2 cm all the way around. Roll out the second piece of dough and place neatly on top, press the edges down with a fork. Brush the puff pastry with the oat drink, sprinkle with the pumpkin seeds, sesame seeds, poppy seeds and fleur de sel.
Bake
Approx. 30 mins. in the lower half of an oven preheated to 200 °C. Remove, allow to cool slightly and cut into slices.
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