Blood Sausage, Peppers, Spinach And Onion Tartlets
- 1 onion
- extra-virgin olive oil
- 3 1/3 cups spinach
- 1 egg
- 3 blood sausages rice, small
- 1 roasted red pepper large
- salt
- pepper
- 12 puff pastry shells
- Cut onion into thin slices and saute in a frying pan.
- Blanch spinach in plenty of boiling water for five minutes.
- Drain spinach well and set aside.
- Hardboil egg.
- Peel sausages and add to frying pan with onion.
- Add sliced pepper, spinach and peeled, diced egg.
- Stir well and season with salt and pepper.
- Place the puff pastry dough into mini tartlet molds (or mini muffin tin) and bake in preheated oven at 170u0b0C (approximately 340u0b0F) for about 10 minutes.
- Remove from oven, add filling and bake for 10 additional minutes.
onion, extravirgin olive oil, spinach, egg, rice, red pepper, salt, pepper, pastry shells
Taken from www.yummly.com/recipe/Blood-Sausage_-Peppers_-Spinach-and-Onion-Tartlets-2049687 (may not work)