Parcels of goodness – Short Crust Pastries With Romanescu Cabbage, Sun-dried Tomatoes and Almond Filling
SHORT CRUST PASTRIES WITH ROMANESCU CABBAGE, SUN-DRIED TOMATOES AND ALMOND FILLING.
400 g/14 ounce unsweetened short crust pastry dough
1 head Romanescu cabbage
2 whole sun-dried tomatoes, soaked and chopped finely
4-5 abundant tbsp not too finely chopped almonds (preferably blanched)
a sprig or two of thyme
extra-virgin olive oil
Break or cut the cabbage into small florets and then cook gently in a skillet with thyme and some olive oil.
When the cabbage has softened, add tomatoes and almonds and then try to season.
Roll out the short crust pastry dough, spoon small amounts of filling at even distances, cover with more short crust pastry. Pat the dough around the filling and then cut out circles with a cookie cutter.
Bake on parchment paper in a pre-heated oven (200°C/390°F) for 15 minutes or until golden. Serve warm or cold.