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Cheese Friand (without cow's milk and without gluten)

Instructions

  • 1.   Make a quick béchamel sauce:
  • 2.   Mix the cornstarch with some of the cold milk.
  • 3.   Boil the milk in the microwave, variable duration depending on the power of the microwave
  • 4.   Pour the mix milk / corn starch into the boiling milk
  • 5.   Mix and heat for 1 minute at full power in the microwave. If need be put back to heat.
  • 6.   Season and add the grated cheese and possibly the oil and let cool.
  • 7.   Roll out the puff pastry to make 4 rectangles about 2 to 3 mm thick.
  • 8.   Garnish the cooled béchamel over half a rectangle leaving a small border.
  • 9.   Pass a little water on this border.
  • 10.   Fold the rectangle over the stuffing and glue by pressing the edges with a fork.
  • 11.   Brown with the egg, being careful not to run it on the edges; the puffing would swell less, make some cuts.
  • 12.   Bake in preheated oven (200 to 225 ° C) for 20 to 30 minutes.

Notes

  • Author's note: Possible variants: Add 100 g diced ham or parsley mushrooms to the stuffing.

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Ingredients for servings

  • 2 puff pastry without gluten
  • 1 egg yolk
  • 20 g of goat cheese
  • Béchamel :
  • 40 cl of vegetal milk
  • 40 g of olive oil
  • 5 tablespoon of cornflour
  • 50 g of grated sheep cheese
  • 2 pinch of nutmeg
  • salt (according to taste)
  • pepper (according to taste)