This recipe has three things in common with the zucchini surprise last week: that is invented by yours truly, that one of the main ingredients is the pastry and is 8 out of 10, we, rich rich ... The truth is that my intention was to have made croquettes shell, but of course, the form of croquettes with the pastry would be complicated, which, pellets have become hojaldritos mushrooms with bechamel.
Ingredients (for 2/3 people):
1-2 onions
1/2 zucchini
100-150 gr. mixed mushrooms
oil
1 sheet puff pastry
flour
milk
1 egg
Flour 1 teaspoon boletus edulis (optional)
Ingredients (for 2/3 people):
1-2 onions
1/2 zucchini
100-150 gr. mixed mushrooms
oil
1 sheet puff pastry
flour
milk
1 egg
Flour 1 teaspoon boletus edulis (optional)
preparation:
1. Chop onion and brown in a pan with a little oil.
2. Chop and add the zucchini and mushrooms. Poach well.
3. In addition, prepare a thick batter with flour, milk and a little oil or butter (best oil, which is healthier). Add a little salt and flour boletus edulis.
4. Mix with the sauce bechamel off the heat and reserve.
5. Beat the egg and set aside.
6. Roll out the pastry, cut into rectangles (mine were about 15 × 10 cm., But depends on the pastry sheet, in my case went 6 rectangles) and paint 3 of the 4 sides with the beaten egg. Pour a little of the mixture on each rectangle and close rolls shaped sealing the edges well (still the way to go as in step by step, is the easiest way).
7. Brush the tops of the rolls with the beaten egg and bake for 20 minutes at 180 º C (or as specified by the manufacturer of pastry).
When golden brown, take them out and eat, some hojaldritos different and very rich, an alternative to the typical pastries made with chorizo and cheese. By the way, one thing: it is better to fill with the cold mass, because if the pastry is hot softens and leaves the filling during baking. If mild, the steps of filling and baking must be very fast to avoid the flaky soft.Enjoy your meal!
1. Chop onion and brown in a pan with a little oil.
2. Chop and add the zucchini and mushrooms. Poach well.
3. In addition, prepare a thick batter with flour, milk and a little oil or butter (best oil, which is healthier). Add a little salt and flour boletus edulis.
4. Mix with the sauce bechamel off the heat and reserve.
5. Beat the egg and set aside.
6. Roll out the pastry, cut into rectangles (mine were about 15 × 10 cm., But depends on the pastry sheet, in my case went 6 rectangles) and paint 3 of the 4 sides with the beaten egg. Pour a little of the mixture on each rectangle and close rolls shaped sealing the edges well (still the way to go as in step by step, is the easiest way).
7. Brush the tops of the rolls with the beaten egg and bake for 20 minutes at 180 º C (or as specified by the manufacturer of pastry).
When golden brown, take them out and eat, some hojaldritos different and very rich, an alternative to the typical pastries made with chorizo and cheese. By the way, one thing: it is better to fill with the cold mass, because if the pastry is hot softens and leaves the filling during baking. If mild, the steps of filling and baking must be very fast to avoid the flaky soft.Enjoy your meal!
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