Stuffed pastries

Ingredients :

  • Bornibus Pattypan squashes
  • garlic & herbs cheese
  • cranberry confit
  • balsamic vinegar
  • cottage cheese
  • 2 small carrots
  • 1 large orange
  • chives
  • coriander
  • salt
  • pepper

Recipe :

  • Garlic & herbs stuffing: 
    • In a bowl, combine a tablespoon of garlic & herbs cheese with a tablespoon of cottage cheese. Season with pepper to taste.
  • Cranberry filling: 
    • Heat the cranberry jelly in a saucepan over low heat. Add a teaspoon of balsamic vinegar and reduce to a soft jelly consistency.
  • Orange carrot filling: 
    • Steam two carrots for 30 minutes. Then blend to obtain a purée. Stir in the juice of one orange and add a few coriander leaves to flavour the stuffing.
  • Preparing the pâtissons: 
    • Carefully hollow out the inside of the Bornibus Pattypan squashes to create a space for the fillings. Fill each pastry with the different fillings you’ve prepared.
  • Presentation: 
    • Arrange the Bornibus Pattypan squashes on a platter and garnish with a few sprigs of chives for a touch of freshness. This presentation will highlight the varied flavors of the fillings and offer a unique taste experience.
BS1821 Petits patissons