Trança salgada de massa folhada com carne bovina e alho-poró

Ingredientes

• 1 package Pepperidge Farm puff pastry (2 sheets), thawed
• 1 and 1/3 pounds ground beef
• 7–8 ounces leeks, white and light green parts only, thinly sliced
• 1 large onion, finely chopped
• 3–4 tablespoons olive oil
• 2–3 garlic cloves, grated
• 1 teaspoon dried thyme or oregano
• 5–6 scallions, thinly sliced
• 2 tablespoons finely chopped parsley
• 1 serrano or jalapeño pepper, finely chopped (optional)
• salt, to taste
• freshly cracked black pepper, to taste
• 1 egg, beaten (for egg wash)
• sesame seeds or nigella seeds (optional)
• tzatziki sauce, for serving

Modo de preparo

1. 1

   Preheat the oven to 400 °F (200 °C).

2. 2

   Line a baking tray with parchment paper.

3. 3

   Heat the olive oil in a large skillet over medium heat.

4. 4

   Add the chopped onion and leeks with a pinch of salt and cook until soft and lightly golden, about 8–10 minutes.

5. 5

   Add the grated garlic and cook until fragrant.

6. 6

   Add the ground beef and season with salt and black pepper. Cook while breaking up the meat until browned and fully cooked, about 8–10 minutes.

7. 7

   Remove the pan from the heat.

8. 8

   Stir in the thyme or oregano, scallions, parsley, and chili pepper if using. Taste and adjust seasoning if needed.

9. 9

   Allow the filling to cool slightly.

10. 10

    Assemble the Puff Pastry BraidRoll each puff pastry sheet slightly to smooth the folds.

11. 11

    Place the beef filling in a long mound down the center of the pastry sheet, leaving about 2 inches on each side.

12. 12

    Cut diagonal strips along both sides of the pastry.

13. 13

    Fold the strips over the filling, alternating from each side to create a braid pattern.

14. 14

    Transfer the braid to the prepared baking tray.

15. 15

    Brush the pastry with the beaten egg and sprinkle with sesame or nigella seeds if desired.

16. 16

    Repeat with the second sheet of puff pastry.

17. 17

    BakeBake on the center rack of the oven for 25–30 minutes, or until the pastry is deeply golden and crisp.

18. 18

    Allow to cool for about 10 minutes before slicing.

19. 19

    Serve warm with tzatziki sauce.

20. 20

    Kali Orexi!