amidori stripes stroganoff tarts

amidori veggie stripes rosa pfefferbeeren
vegan
Vegetarian
Cooking time Cooking time:
45 Min.
People Persons:
4

Ingredients

amidori veggie stripes rosa pfefferbeeren
180g
Puff Pastry
540g
champignons
100g
Enoki Mushrooms
1 pack
small onion
1
Clove of garlic
1
stem rosemary
1
stem thyme
1
salt and pepper
1 prise
egg yolk
1
Vegetable stock
100ml
young kale
200g
pomgranate
1
pecan nuts
100g
pears
2
vinegar
1Tbsp
mustard
1Tbsp
pomgranate (juice)
1
Oil
2 Tbsp

Recipe

STEP01
01.

For the tarts, preheat the oven to 190°C. Cut the onion into slices. Chop the garlic finely, as well as the rosemary and thyme after plucking them. Heat up a pan with some oil and fry the garlic for 2-3 minutes at medium heat. Add the mushrooms and M¡dori® Stripes and fry for 4 minutes. Now add the rosemary and thyme and deglaze with the veggie stock. Have it simmer for another 3min at low heat.

STEP02
02.

Roll out the puff pastry and use a 7cm tart cup to cut out 16-20 little circles. Grease the tart cups, place one pastry-circle in each and mould them along the edges of the cup. Now add the Stroganoff-Filling and place another pastry circle on top, pressing the edges of both pastry circles together. Separate the egg yolk and coat the tarts with it. Bake in the oven for 15-20min on a baking tray until they are brownish gold.

STEP03
03.

For the salad, brown the pecan nuts in a pan without oil. Wash and dab dry the kale. Press on the outside skin of the pomegranate, halve it over a sieve and pick out the seeds. For the dressing, mix together the juice, vinegar, mustard, oil, salt and pepper. Use a potato peeler to cut the pears into thin slices. Mix salad and dressing in a bowl, before serving it on to plates with pears, pomegranate seeds and pecan nuts as garnish.

STEP04
04.

Enjoy your meal!

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