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2 | Sheets Jus-rol Fillo Pastry, thawed |
1 | Clove of garlic, crushed |
10 | Fresh basil leaves, finely chopped |
1 x ca. 30 g | pine nuts |
1 Esslöffel | Grapeseed oil |
2 x ca. 30 g | parmesan grated |
1 x ca. 30 g | Prawns, chopped |
2 | In pieces of goat's cheese |
1 x ca. 30 g | butter |
Mix the garlic and basil with a pinch of salt. Pound the nuts in a pestle and mortar; add the oil, basil and garlic mixture. Stir in the Parmesan and prawns. Cut each sheet of fillo in half and place a cube of goat's cheese in the centre. Spoon over the basil mixture. Brush edges of pastry with melted butter and wrap up to form a parcel. Place on a baking sheet, brush with butter and bake at 200 °C (400F) mark 6 for about 20min. Serve warm with salad leaves.
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