Chef’s tip
“Instead of making the folds, we can use a fork to mark the edges“
| 12 small discs of patty pastry | |
| 5 eggs | |
| 24 pitted green olives | |
| 2 tomatoes | |
| 8 crab sticks | |
| 100 g roasted bell pepper | |
| Parsley | |
| Salt | |
| Virgin olive oil |
This recipe allows you to easily consume egg as its taste is masked by the rest of the ingredients.
| 1. | Boil 4 eggs for about 10 minutes in water and salt. Peel them and chop them very small. |
| 2. | Chop the olives and the roasted bell pepper into small dice. |
| 3. | Clean and dice the tomato. |
| 4. | Cut the crab sticks into slices. |
| 5. | Chop the parsley. |
| 6. | To make the filling, mix all the ingredients and dress them with virgin olive oil. |
| 7. | Arrange the discs on a plate. Place a spoonful of filling in the centre of each one. Wet the edges of the disk with water, fold it in half and seal the edge by making folds with your fingers. |
| 8. | Arrange the crests on greaseproof paper and place them on a baking tray. Beat an egg and paint the crests on both sides. |
| 9. | Bake for 12-15 minutes at 180 degrees. Allow them to cool before eating. |