Meatballs in puff pastry
Votes: 1
Time: 1 hour 5 minutes
Complexity: easily
Servings: 32 pcs.
Complexity: easily
Servings: 32 pcs.
Meatballs in puff pastry - a detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 package (500g, 2 sheets of dough) frozen puff pastry, defrosted
- 32 pcs. (15-20 g each) cooked mini meatballs
- 3/4 cup prepared tomato sauce, basil pesto, or sun-dried tomato pesto
- 2 cups small arugula leaves
- Coarsely grated mozzarella or suluguni cheese
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Recipes with similar ingredients: puff pastry, tomato sauce, arugula, mozzarella cheese, Suluguni cheese, minced pork
Cooking the dish according to the recipe:
- Preheat oven to 200°C (400°F). Place the dough on a lightly floured surface. Cut each sheet of dough into 16 4-centimeter squares. Arrange the squares on 2 baking sheets.
- Bake the dough for 15 minutes, until golden brown. Cool the puff pastries on the baking sheets for 5 minutes, then cut each one lengthwise into two pieces, making a total of 64 pieces.
- Heat the meatballs. Spread about 1 teaspoon of sauce on the bottom halves of the meatballs. Top with 1 tablespoon of arugula and 1 meatballSprinkle with cheese, cover with the remaining halves of the layers, and pierce with skewers.
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