Blood Sausage, Peppers, Spinach and Onion Tartlets

Kooking
Blood Sausage, Peppers, Spinach and Onion Tartlets Recipe
9
30

Ingredients

  • 1 onions
  • extra-virgin olive oil
  • 100 grams spinach
  • 1 eggs
  • 3 blood sausage (rice, small)
  • 1 roasted red peppers (large)
  • salt
  • pepper
  • 12 puff pastry shells

Directions

  1. Cut onion into thin slices and sauté in a frying pan.
  2. Blanch spinach in plenty of boiling water for five minutes.
  3. Drain spinach well and set aside.
  4. Hardboil egg.
  5. Peel sausages and add to frying pan with onion.
  6. Add sliced pepper, spinach and peeled, diced egg.
  7. Stir well and season with salt and pepper.
  8. Place the puff pastry dough into mini tartlet molds (or mini muffin tin) and bake in preheated oven at 170°C (approximately 340°F) for about 10 minutes.
  9. Remove from oven, add filling and bake for 10 additional minutes.
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