Turnover of Revollones
04 03 09 - 03:02 Ingredients for 8 people:1 package of 1 kilo of puff-pastry mass, 50 grams of flour, 2 egg white, 100 milliliters of water.
To stuff our turnover:
1 kilo of revollones very dives, 500 grams of very chopped meat.
To anoint our turnover:
2 egg yolks, 30 milliliters of cow milk.
Kitchen utensils:
1 kitchen brush, 1 kitchen fork, 1 refractory oven tray, 1 kitchen bowl.
Preparation:
On the surface of marble of our kitchen we sprinkle some flour and we extend the puff-pastry mass on her. Once extended the puff-pastry mass divides it in two same parts. Next we go placing in one of the halves the filler of the revollones very dives and the meat also very chopped distributing everything very evenly envelope half of our turnover. We have left to catch a kitchen brush, we go wetting it in the egg white and anointing with them the borders of our turnover where we have put the filler. We put the other half of the turnover above the filler and we close the two parts pressing on the borders with a kitchen fork. We preheat the oven at 200ºC and meanwhile we catch a refractory oven tray, we wet it with some water and we put inside her our rebollones turnover. To finish we mix in a kitchen bowl the egg yolks with the cow milk, we go anointing with it the part of up of our turnover and we put it in the oven during 35 minutes until it is golden and it lists to serve it to our table.