A tasty savory snack of crispy puff pastry with a vegetarian filling of vegetables and sour cream
Let the dough thaw. Heat the oven to 200 degrees. Drain the cornwell. Cut the bell pepper into small cubes and the spring onions into rings. Mix these three together in a bowl. Add the Mexican spices and paprika and mix together.
Take a sheet of dough and spread one half diagonally with some sour cream. Spoon some of the Mexican vegetable mixture on top (not too much). Fold the flap diagonally in half and press tightly with a fork. Repeat with the rest and place the Mexican flaps on a baking tray lined with baking paper. Beat the egg and brush with egg. Sprinkle a little more with some Mexican herbs and paprika and bake in the oven for 20 to 25 minutes.
Source: Leukerecepten by leukerecepten-nl.
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