My dear foodies,

We continue with the Christmas appetizers, on this occasion we are going to prepare a mini salty Neapolitan with 3 different fillings to impress our family or friends that we invite home at this holiday season, there is nothing better than sharing with your loved ones at this holiday season, and what better way than stimulating our healthy palate without leaving behind the exquisite flavor. The following publications will then be dedicated to Christmas appetizers to close this year with a finishing touch. Let us begin.

MINI SALTY NEAPOLITANS

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We must start from a rectangular mass of puff pastry. We have it on a flat

surface so that the horizontal part (the longest) is facing us, and the vertical part (the shortest) to the side.

Cut the puff pastry in half horizontally, i.e. on the long side. This way we will have two long rectangles.

Now, with the help of a ruler, we mark the length of the Neapolitans, which will be 5 cm. So with the help of a knife, make a mark on the long side of the dough every 5 cm. Mark both the top and bottom.

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With the help of the ruler, cut the dough vertically by the marked signs. In this way, we will have cut the dough for each Neapolitan.

The distance at which we place the filling of the edge will mark the width of the Neapolitan. I recommend leaving approximately 2 fingers of margin and placing a portion of filling no more than 2 fingers thick.

To form the Neapolitans we simply roll up the dough and press it a little to give it a flattering shape and seal the fold.

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Place the Neapolitans on the grid of the oven on vegetable paper, with the fold area downwards, paint them with olive oil and put the topping if necessary. Bake the vegan Neapolitans at 200º for about 15 minutes or until golden brown.

Once we know how to make the mini Neapolitans it is time to learn how to cook the 3 salty fillings. Each one of them is very different, but they all have a common denominator: they are super tasty!

My secrets INGREDIENTS

MINI VEGAN NAPOLITANAS STUFFED WITH CARAMELIZED ONION

♡ 1 sweet onion

♡ Salt

♡ Fried onion

PREPARATION

Preparation time: 15min

Cooking time: 15min

Total: 30 min

Cut the onion into julienne.

In a frying pan put a generous amount of olive oil, add the onion and salt to taste, stir and let the onion caramelize itself for about 30 minutes, stirring occasionally.

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When we remove the onion from the frying pan, we leave it on kitchen paper to absorb the excess oil.

Place a portion of caramelized onion in the puff pastry and form the Neapolitan.

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Paint the Neapolitan with olive oil and bake. When we take the napolitanas out of the oven, put a little-fried onion on top.

My secrets INGREDIENTS

MINI VEGAN NAPOLITANAS STUFFED WITH DRIED TOMATO AND PESTO

♡ 6 dried tomatoes in oil

♡ 10 g sultanas

♡ 1 tbsp. dried oregano

♡ 40 gr. of pine nuts

♡ 20 ml. olive oil

♡ 10 fresh basil leaves

♡ 1 garlic

PREPARATION

Preparation time: 15min

Cooking time: 15min

Total: 30 min

To prepare the tomato paste, crush the tomato with the raisins and the oregano. If the pasta is difficult to crush, add a dash of oil.

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To prepare the pesto, toast the pine nuts in a frying pan over low heat, making sure that they do not burn. Once cold, crush them with basil, raw peeled garlic, oil and a pinch of salt.

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Put pesto all over the base of the puff pastry and a portion of tomato paste and form the Neapolitan.

Paint the Neapolitans with olive oil and put some poppy seeds on top before baking.

NOTES

You'll have plenty of pesto sauce left over, but it'll be difficult to grind the ingredients in smaller quantities. Keep it in an airtight container and keep it in the fridge. It can be used to accompany pasta dishes, to dress salads or to spread on bread and give a different touch to sandwiches.

My secrets INGREDIENTS

MINI VEGAN NAPOLITANAS STUFFED WITH ROASTED RED PEPPER AND CAULIFLOWER BRANDADE

♡ 40 gr. roasted red pepper

♡ 3 large boiled cauliflower flowers

♡ Mild olive oil

♡ 1 garlic

♡ Dry rosemary

♡ Salt

PREPARATION

Preparation time: 15min

Cooking time: 15min

Total: 30 min

Cut the roasted red pepper into small pieces.

To prepare the brandade, place the boiled cauliflower flowers, the peeled raw garlic and a pinch of salt in the blender glass. With the foot of the mixer fixed in a point, crush and add the oil in a continuous way and in small quantity.

The technique is the same as that of mayonnaise: the foot of the mixer must be static all the time until the mixture begins to emulsify. Once emulsioned, we stop adding oil and beat gently until there are no lumps.

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We have a little-roasted pepper in the puff pastry, a little branded on top and finally add rosemary to taste. Form the Neapolitans.

Paint the Neapolitans with olive oil.

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I let you try this recipe and tell me what you think! ;)

What are the benefits of basil?

1- Improved memory

2- Against the nerves

3- Combat the flu

4- Anti-inflammatory

5- For digestion

6- Improves the immune system

7- Against headaches

8- Reduces Fever

9- Increases renal function

10- Helps to eliminate acne

11- It is antibacterial

12- Forget about sore throats

Thank you for reading 😊

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