Bouchées feuilletées ricotta, épinards et figues

Bouchées feuilletées ricotta, épinards et figues

1 puff pastry 'no'
100 g ricotta (sheep)
100 g of fresh spinach
1 egg + 1 yolk
some fresh coriander
some soft figs
salt, pepper and nutmeg
Sesame seeds optional

In a bowl, crush the ricotta. Add egg and mix. Add salt, pepper and nutmeg.
Cut the spinach into small pieces with scissors. Chop coriander.
Cut figs into small pieces and add to the mix.
Take the puff pastry and spread thinly.
Stretch also dough spreaded.
With an emporte-pièce, cut rounds. Take with a teaspoon a little preparation and put on one half of the round.
Fold up the slipper and press with fingers around. Continue with all ingredients.
Add a little water in the yolk and brush slippers.
Sprinkle some slippers with sesame seeds.
Bake in a hot oven 180 ° (th.6) for fifteen minutes, until nicely brown

Comments

[les 2 gourmands]

quelle tuerie !!!!!