| Rezept: |
Rezept drucken
|
ins Rezeptbuch legen
|
als email versenden
|
MealMaster - Ansicht
|
Rezept als PDF
|
Rezept benoten
|
Anmerkung schreiben
|
|
|
ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 1 Teelöffel | oil |
| 1 | onion finely chopped |
| 1 | Cloves garlic crushed |
| 1 Teelöffel | turmeric |
| 1 Teelöffel | ground cumin |
| 1 Esslöffel | Sweet chili sauce |
| 1/2 Tasse | peanut butter crunchy |
| 3/4 Tasse | coconut milk |
| 5 | Puff pastry sheets, defrosted |
|
Preheat oven to very hot 425 degrees. Heat the oil in a medium pan. Add the chopped onion and garlic, cook until soft.
Stir in the turmeric, cumin, chili sauce, crunchy peanut butter and coconut milk. Mix until well combined and thick. Cool the mixture slightly.
Lay out the five pastry sheets over the work surface and spread the satay sauce evenly over them.
Roll pastry sheets up firmly and evenly. Cut each roll into 12 rounds with a sharp serrated or electric knife. Place the scrolls on greased baking trays. Bake for 10-15 minutes or until they are crispy and golden. Serve at once.
|
|
Anmerkungen zum Rezept:
|
