With this trick "stolen" from a restaurant, I surprised all the guests! Puff pastry baskets - BOMB!
Ingredients: puff pastry - 500 g (17.64 oz) melted butter - 30 g (1 oz) boiled potatoes - 2 pieces canned red beans - 50 g (1.76 oz) canned corn - 50 g (1.76 oz) sour cream - 40 g (1.4 oz) salt - 10 g (0.35 oz) black pepper - 5 g (0.18 oz) sweet paprika - 5 g (0.18 oz) olive oil - 20 ml (0.7 fl oz) pressed cheese - 80 g (2.82 oz) cherry tomatoes - 4 pieces IN THE OVEN 180°C (356 °F)/25 MIN puff pastry - 500 g (17.64 oz) butter - 30 g (1 oz) boiled potatoes - 2 pieces red bell pepper - 1 piece canned corn - 50 g (1.76 oz) olive oil - 20 ml (0.7 fl oz) salt - 10 g (0.35 oz) black pepper - 5 g (0.18 oz) sweet paprika - 5 g (0.18 oz) pressed cheese - 80 g (2.82 oz) cherry tomatoes - 6 pieces IN THE OVEN 180°C (356 °F)/25 MIN
for the sauce: onion - 1 piece garlic - 2 cloves parsley - 10 g (0.35 oz) butter - 30 g (1 oz) oil - 20 ml (0.7 fl oz) whipping cream - 400 ml (13.5 fl oz) white wine - 100 ml (3.4 fl oz) salt - 8 g (0.29 oz) black pepper - 5 g (0.18 oz)
