July 30,
2009
2009
French cuisine
200 x 10 min. + 190 x 30 min.
pâte brisée
baked blind for 10 minutes; see this
150g flour
75g butter
3g salt
filling
2 asparagus, chopped
1/4 red paprika, chopped
2 mushrooms, chopped
2 sausages, chopped
30g mozzarella cheese
bechamel sauce see this
10g butter
10g flour
100ml milk
100ml water
30ml cream
30g ricotta cheese
50g cream cheese
baked blind for 10 minutes; see this
150g flour
75g butter
3g salt
filling
2 asparagus, chopped
1/4 red paprika, chopped
2 mushrooms, chopped
2 sausages, chopped
30g mozzarella cheese
bechamel sauce see this
10g butter
10g flour
100ml milk
100ml water
30ml cream
30g ricotta cheese
50g cream cheese
1. Prepare the pâte brisée dough and bake blind for 10 minutes.
2. Make bechamel sauce ,and add the ricotta cheese and the cream.
3. Heat the oil in a pan and cook the vegetables and sausages.
4. Put the fillings into the pie shell and pour the bechamel sauce.
Top with the mozzarella cheese.
5. Bake until browned.
