Spanish Veal Puff Pastries
Spanish Veal Puff Pastries are crisp, flaky pastries filled with a rich, savory veal mixture. These traditional Spanish pastries are perfect as tapas, appetizers, party food, or a light lunch served warm or at room temperature.
Equipment
- Baking sheet
- Knife
- Measuring spoons
- oven
- Pastry brush (optional)
- Rolling Pin
Ingredients
- 1 recipe Veal Filling prepared
- 2¾ pounds puff pastry dough homemade or store-bought
Instructions
- Prepare the puff pastry if using homemade dough.
- Prepare the veal filling according to the recipe instructions.
- Preheat the oven to 425°F (220°C).
- Roll the pastry into two rectangles measuring approximately 25 × 15 inches and ⅛ inch thick.
- Cut each rectangle into five equal rectangles.
- Place about 3 tablespoons of veal filling along the center of each pastry.
- Fold the pastry over the filling and seal the edges firmly.
- Place the pastries seam-side down on a baking sheet.
- Bake for about 15 minutes until puffed and golden brown.
- Serve warm or at room temperature.
Notes & Wine Advice
Recipe Notes
Use good-quality all-butter puff pastry for the flakiest texture. Allow the veal filling to cool before filling the pastry to prevent soggy dough. Seal the edges well to keep the filling inside while baking. These pastries can be prepared ahead and reheated in the oven before serving.Wine Advice
A medium-bodied Spanish Tempranillo pairs beautifully with the rich veal filling. For a non-alcoholic option, serve with sparkling grape juice or lightly sparkling mineral water.Nutrition values
Calories: 420 kcal | Carbohydrates: 28 g | Protein: 16 g | Fat: 27 g | Saturated Fat: 9 g | Sodium: 0.8 mg | Sugar: 2 g