Puff Pastry With Mett-fennel Filling Recipe
For the sauce, clean and wash spring onions and cut into fine rings. Cut the pineapple into very fine pieces. Put pineapple and ketchup in a pot.
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Cooking tools:
- Pastry brush
- Pot
- Stove
- Chef's knife
- Cutting board
- Oven
- Baking sheet
- Parchment paper
- Mixing bowl
- Whisk
- Measuring spoon
- Spoon
Ingredients
- 1 collar Spring onions
- 2 discs Pineapple (canned)
- 200 g Tomato Ketchup
- 7-10 Tbsp Salt
- 7-10 Tbsp black pepper
- 7-10 Tbsp Chilli powder
- 1 package ( 450 g; 6 rectangular discs ) frozen puff pastry
- 1 Garlic clove
- 400 g Pork sausage
- 1-2 TEASPOONS Fennel seeds
- 1 egg (size M)
- 2 TABLESPOONS Milk
- 7-10 Tbsp Fennel and pepper
- baking paper
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