Servings:
4
Prep time:
40
Cooking time:
35
INGREDIENTS
- - 250 g of beans -borlotti fresh, cooked
- - 200 g spelled flour
- - 1 carrot
- - 1 stalk celery
- - 1 leaf of cabbage
- - 30 g of leeks
- - 1 tablespoon of chickpea flour
- - 1 sage leaf
- - 7 tablespoons extra virgin olive oil
- - 1 tablespoon soy sauce
- - chili powder
- - Salt
- - Herbal salt
INSTRUCTIONS
- Knead the spelt flour with 3 tablespoons of olive oil, a pinch of salt and about 100 ml of water to obtain a homogeneous mixture. Roll out and fold the dough over itself to form 3 equal layers, then keep it in the refrigerator for 15 minutes
- Chop the carrot, celery, leek and cabbage. Stir this beat to the cooked beans and brown all in a pan with 3 tablespoons of olive oil, soy sauce, sage, pepper and a pinch of a salt (plain or with herbs). At this point add the flour and chickpea, with the back of a fork, mash the beans a little bit. Mix well and remove from heat.
- Roll out again the rested dough getting at most a 2 mm high sheet. Then reduce it into triangles with a side of about 10 cm
- Distribute the filling at the base of the triangles, roll upwards and in the end lightly press the tips, then curve obtaining the typical crescent shape of the croissant. Brush them with a film of oil and bake at 180 ° C for 20 minutes. Serve hot
