Junior chef
Utensils
Apron
baking paper
Baking tray
Bowl
Brush
Cutter
Fork
Oven mitts
Paring knife
Tablespoon
Teaspoon
Timer
small bowl
Cutting board
Kitchen scales
Cooling rack
Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
How it's done
The kids can help at the marked areas .
Vol-au-vents
Roll out the pastry, cut out 16 circles (each approx. 7½ cm in diameter), cut out a lid (approx. 5 cm in diameter) from half of them and place on a baking tray lined with baking paper.
Prick the base firmly with a fork. Beat the egg, brush the lids and discs with it, place the resulting pastry rings on top, brush with a little egg.
To bake
Approx. 12 mins. in the lower half of an oven preheated to 220 °C. Switch off the oven, leave the vol-au-vents to cool slightly with the door open.
Filling
Halve and core the squash, dice. Heat the oil in a pan. Add the squash, cook for approx. 5 mins. Pour in the single cream and water, bring to the boil. Reduce the heat, cover and simmer for approx. 5 mins.
Slice the dried meat into thin strips Crumble the feta and add it to the squash along with half of the dried meat. Add oregano, mix, season.
To serve
Divide the filling among the vol-au-vents, then scatter the remaining dried meat on top.
| Serve with: | Salad |
|---|
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