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Cecina pie with peppers jam and goat cheese

Today it’s picoteo, snack or dinner…cecina pie with peppers jam and goat cheese. We finally went through phase and we can visit the family so I thought about bringing a pie and then being able to peck a little since we have a lot to tell ourselves after so long without seeing each other face to face.

On another occasion I published this recipe: taking advantage of some preserves that were in the pantry but this time I will prepare it with fresh peppers so that you have no excuse.

When using purchased puff pastry we reduce the difficulty of this recipe to a minimum. Encourage and entertain your families with a rich surprise.

Cecina pie with jam peppers and goat cheese
Empanada de cecina with peppers jam and goat cheese, perfect for an informal snack, dinner or special celebration.

Cuisine: Spanish
Type of recipe: Appetizers
Rations: 8-10
Preparation time:
Cooking time:
Total time:
For peppers jam:
  • 400 gr red peppers
  • 200 gr sugar
  • 100 gr vinegar
  • 50 gr water
To prepare the pie:
  • 2 rectangular puff pastry sheets
  • 1 glass of peppers jam
  • 1 goat roll of 200 gr approximately
  • 10 thin slices of cecina
  • 1 egg
Jam of peppers:
  1. Put the chopped peppers in the jar and grind by scheduling 30 seconds at speed 4. Lower with a spatula all the remains of pepper remaining on the walls towards the blades.
  2. Add sugar, vinegar and water and schedule 30 minutes at 120° speed 1, remove the cup so that excess liquid evaporates and put in place the basket inside out. Take out and reserve until it is at room temperature.
To assemble the pie:
  1. Preheat the oven to 200°.
  2. Put 1 sheet of puff pastry on the countertop and cover with 1 layer of jerky.
  3. Spread the jam of peppers covering all the jerky but without reaching the edges of the puff pastry.
  4. Put on top another layer of jerky.
  5. To finish place slices of goat cheese.
  6. Cover with the other sheet of puff pastry. Close the edges well so that nothing escapes us.
  7. Paint with beaten egg and put in the oven at 200° for 20 minutes.
  8. Take out and let cool before eating.
If you do not have the basket place a strainer on the lid to avoid splashing.

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