Feuilletés de veau, tomates séchées et pesto
- 2 small veal fillets
- 10 sundried tomatoes
- 4 tbsp of pesto verde
- 1 puff pastry
- A little olive oil
- Herbes de Provence
- Cut puff pastry into 4 squares. Cut veal fillets into small cubes. Cut the sun-dried tomatoes into small pieces.
- Put 1 tbsp of pesto verde on each piece of puff pastry then spread it out. Then add a few pieces of veal (1/4 of what you have), 1/4 of the sun-dried tomatoes, salt and pepper then close the puff pastry. Repeat with each piece of dough.
- Then brush the puff pastry with a little bit of olive oil, sprinkle with Provence herbs and bake for 30min at 180°.
- Bon appétit!