Enjoy this delicious recipe of poblano chile stuffed with picadillo covered with a crispy puff pastry, the combination of textures, enhances the flavor of this great recipe. Do not miss the opportunity to prepare them!
Learn more about Ilse Castrejón
Ingredients4 portions
Preparation
Preheat the oven to 180 ° C.
Blend the tomato with the onion, garlic, season with salt and pepper. Reservation.
In a saucepan over medium heat heat the oil and add the onion, garlic the ground meat, cook until cooked. With the help of a sieve, pour the tomato sauce and cook for 10 minutes.
Add the carrots, potatoes and peas, season with the bay leaves, salt and pepper, cook for 5 more minutes or until the liquid has completely reduced.
Fill the chiles with the picadillo and reserve.
On a floured surface, with a roller, spread the puff pastry until it reaches a thickness of 3mm, place the stuffed chili and wrap it with the pasta, place it on a tray, varnish it with egg and decorate with more puff pastry and sesame.
Bake about 20 minutes or until golden brown. It serves.
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