The baskets with vegetarian Russian salad are delicious finger foods, made gluten-free and without hard-boiled eggs. I made these baskets with gluten-free shortcrust pastry and then filled them with a Russian salad made of peas, potatoes, carrots, and mayonnaise. With a scenic appearance and delicious taste, these baskets will conquer everyone at the table!
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 12 Pieces
- Cooking methods: Oven, Stove
Ingredients
- 1 roll gluten-free shortcrust pastry
- 3.5 oz peas
- 1 medium potato
- 1 large carrot
- 3 tbsps mayonnaise
- to taste salt
- 12 parsley stems (or chives)
Tools
- 1 Mold
- 1 Muffin Pan
- 1 Cookie Cutter
Steps
To make the baskets with vegetarian Russian salad, pour the peas into a pot, cover with water, and cook on low heat.
After 5 minutes, add the potato and carrot, both diced, and cook. If necessary, add more water.
Once the peas and vegetables are cooked, remove from the pot, transfer everything to a bowl, and let cool.
Then incorporate the mayonnaise, salt, and mix to combine the ingredients.
Cut the shortcrust pastry with an 8 cm diameter round cutter and place them in the cupcake molds, pricking the bases with a fork.
With the remaining shortcrust pastry, make small flowers using a small flower cutter. Place the flowers on a baking tray lined with parchment paper.
Bake the baskets and flowers in a preheated oven at 356°F (180°C) for 15 minutes, or until golden brown. Once cooked, remove from the oven and let cool.
Fill the baskets with Russian salad, create the basket handles with parsley stems (or chive stalks) by inserting both ends into the baskets.
Garnish each basket with a flower. Serve and enjoy!
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