Savory Horns Recipe
Ingredients
| Basic puff pastry dough made with 225 g/8 oz flour | ||
| Egg | 1 | |
| Poppy seeds | ||
| Garlic sausage - 100 g/4 oz , finely chopped | ||
| Tomato | 1 , peeled (For the filling (to finish):) | |
| Thick mayonnaise - 2 x 15 ml spoons/2 tablespoons | ||
| Stuffed olives | 6 (For the filling (to finish):) | |
| Parsley sprigs - a few, to garnish | ||
Directions
GETTING READY
1. Preheat the oven to 220°C/425°F or Gas Mark 7
MAKING
2. Roll the dough out on a floured surface to make a strip that is about 65 x 10 cm/26 x 4 inches in size.
3. Brush with beaten egg and trim the edges with a sharp knife. Cut the dough into 20 cm/8 inch ribbons
4. Wind each ribbon around the cream horn tin with the egg side uppermost and then sprinkle with poppy seeds.
5. Place these horns on a dampened baking sheet with the joins underneath and bake in a preheated hot oven (220°C/425°F or Gas Mark 7) for 10 minutes.
6. Cool these on a wire rack and carefully remove from the cases and set on a tin.
7. These horns can be served after cooling or they can be frozen by packing in a rigid container. Separate each layer with foil and seal the container for packing.
SERVING
8. Serve hot immediately after cooling by filling them with garlic sausage, tomato, mayonnaise and 4 chopped olives
9. Remove the horns from the freezers and thaw at room temperature for 30 minutes before filling with the mixture.
10. Serve garnished with olives and parsley
1. Preheat the oven to 220°C/425°F or Gas Mark 7
MAKING
2. Roll the dough out on a floured surface to make a strip that is about 65 x 10 cm/26 x 4 inches in size.
3. Brush with beaten egg and trim the edges with a sharp knife. Cut the dough into 20 cm/8 inch ribbons
4. Wind each ribbon around the cream horn tin with the egg side uppermost and then sprinkle with poppy seeds.
5. Place these horns on a dampened baking sheet with the joins underneath and bake in a preheated hot oven (220°C/425°F or Gas Mark 7) for 10 minutes.
6. Cool these on a wire rack and carefully remove from the cases and set on a tin.
7. These horns can be served after cooling or they can be frozen by packing in a rigid container. Separate each layer with foil and seal the container for packing.
SERVING
8. Serve hot immediately after cooling by filling them with garlic sausage, tomato, mayonnaise and 4 chopped olives
9. Remove the horns from the freezers and thaw at room temperature for 30 minutes before filling with the mixture.
10. Serve garnished with olives and parsley
Chef
