These savory pies are born from the imagination of a surplus, it is a small slice of sturgeon, which has found new life, the day after a dinner of fish, but strictly, and where 'abounded in-course ... alas'!
What is it then: the alternative was a sauce for pasta, but because of stuffed previously made, I preferred to hide the fish into small pieces, in a shell of crunchy crust (mon amour).
Here are the ingredients for 6 cupcakes:
250 grams of pasta prepared crust (I always keep a bit 'in the freezer for "attacks" sudden fancy)
or prepared with 200 grams of flour 00
100 grams of softened butter at room temperature
carbonated cold water for the filling of the cupcakes:
2 cloves of peeled orange in vivo
a slice Sturgeon also already 'baked 100 / 150 gr
a sliced \u200b\u200bonion with the mandolin
1 medium sized zucchini
oil, salt and freshly ground pepper.
do: soak or thaw the dough with flour lightly salted butter, softened by obtaining briciolame. Add cold water and sparkling water until a dough consistency can be manipulated and then put the ball obtained in the refrigerator for about 30 ', wrapped in foil.
Sauté onion in hot oil and thinly sliced \u200b\u200bzucchini sliced \u200b\u200binto rounds also. Allow to dry and moderately salt, add a grinding of pepper or other spices pleasure.
Cook the vegetables and allow to cool.
Remove the dough from refrigerator and roll out the dough to the desired thickness. Prepare the tart molds on baking paper, cut the dough spread with the same molds and reverse the cut dough on prepared baking paper. At the center of the dough in each tart, arrange a bed of vegetables, a few cubes of fillet of sturgeon. Mindful of the success sturgeon from the union and orange, I neglected to peel two cloves to live large orange red and dividing it into minibocconi, sprinkle in several pies with its juice!
shut off rounds with another disc of dough crust sealed with wet fingers. Brush with a bit 'of water and place in hot oven and ventilated at 200 ° C for 30'.
Small note on sturgeon:
and 'a fish readily available in our markets because' farm (a little 'less for us here, that we book. *_*). .. He
meat is very soft and it 'as easy to prepare and' practically devoid of scales and bones! Most children at the table.
We find it in slices and lends itself to different cooking processes: according to a council of Italian Cooking, sturgeon can 'be cooked like veal which is often compared.
Bon Appetit!
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