BRAID WITH PUFF PASTRY POTATOES AND ONIONS to make in a short time, a unique dish for dinner, an excellent quick and tasty appetizer with puff pastry.
A delicious braid with puff pastry potatoes and onions for dinner, what do you think? It’s simple and quick to prepare, a delicious dish in a few minutes with raw potatoes without pre-cooking.
The recipe for the braid with puff pastry potatoes and onions is very simple, you fill the pastry with raw potatoes and onions, all done in a few minutes and it cooks in the oven.
If you like recipes with puff pastry this one is really delicious, the filling of potatoes and onions is really delicious, very fragrant if you love onion this is excellent.
Obviously, it can be enriched with speck or cooked ham or sausages depending on the season.
Follow me in the kitchen today there is the braid with puff pastry potatoes and onions!
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 20 Minutes
- Portions: 6-8
- Cooking methods: Oven
- Cuisine: Italian
- Energy 319.83 (Kcal)
- Carbohydrates 25.65 (g) of which sugars 0.94 (g)
- Proteins 7.19 (g)
- Fat 21.08 (g) of which saturated 5.64 (g)of which unsaturated 12.96 (g)
- Fibers 1.47 (g)
- Sodium 224.42 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 puff pastry
- 7 oz potatoes
- 3.5 oz fiordilatte
- Half golden onion
Preparation
The amount of onion is optional, you can add more if you prefer.
If you want to remove the bitterness from the onion, place it in a small pan with water and a tablespoon of vinegar, let it cook for 3 minutes, and then use it to fill.
Roll out the puff pastry on the surface keeping the long side towards you and draw oblique lines on the sides.
Cut the potatoes with a mandoline or a peeler very thinly.
Place them in the center of the pastry, add the sliced raw or blanched onions in vinegar.
Slightly oil, add rosemary and braid the edges.
Close it well, sprinkle with rosemary, then place the pastry on the tray lined with paper and bake in a preheated 392°F fan oven for 20 minutes.
Bon appétit
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Cooking Art advises
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