Blood Sausage, Peppers, Spinach and Onion TartletsKooking
extra-virgin olive oil
100 grams spinach
3 blood sausage (rice, small)
1 roasted red peppers (large)
12 puff pastry shells
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1Cut onion into thin slices and sauté in a frying pan.
2Blanch spinach in plenty of boiling water for five minutes.
3Drain spinach well and set aside.
5Peel sausages and add to frying pan with onion.
6Add sliced pepper, spinach and peeled, diced egg.
7Stir well and season with salt and pepper.
8Place 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.
9Remove from oven, add filling and bake for 10 additional minutes.