Un bocado que rebosa sabor y guarrerismo.
  1. Abrimos las morcillas y las mezclamos en un bol con las nueces bien picadas
  2. Particionamos la masa de hojaldre bien extendida y en triángulos lo suficiente grandes como para rellernarlos
  3. Ponemos una cucharada de morcilla y nueces en cada porción y unos trozos de queso de cabra
  4. Cerramos cuidadosamente los triángulos y pintamos con la yema de huevo
  5. Ponemos en el horno precalentado a 180ª hasta que doren


  • 3 morcillas crudas
  • Corte de 1 dedo de grosor de queso de cabra tipo rulo
  • 4 nueces peladas
  • 1 placa de hojaldre
  • La yema de 1 huevo


  • Bol para mezclar
  • Horno


Jaume Mena - Stand Mahara's Minor Swing


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