Working around the dumpling, bring an edge of the dough up over the filling, making pleats in the dough and bringing the edges
together over the top of the filling.
Not exact matches
1) Peel and slice the onions thinly 2) De-seed red bell pepper and cut into small cubes 3) Saute red bell pepper cubes and sliced onions until onions turn slightly soft and transparent 4) Mix sauteed red bell pepper, onions, and corn
together with eggs, milk cream and cream cheese 5) Season with salt, pepper and ground nutmeg to taste 6) Pre-heat oven to 200 deg cel 7) Grease a round baking tray with olive oil 8) Stretch a tart shell and cover the baking tray entirely 9) Pour in the corn -
filling mixture
over the tart shell, spreading it out evenly 10) Cover the
filling with the second stretched tart shell 11) Use a fork to poke holes in the
top tart shell, and then press down on the shell so the juices spill out 12) Sprinkle
top of tart with a generous amount
of sugar 13) Bake in oven at 200 deg cel for around 30 — 40 minutes or until tart shell is golden brown 14) Serve with a side
of vegetable salad (optional)
Once the
filling has come
together, pour the creamy lemon cheesecake
filling over the
top of the prepared crust.
Almond shortbread tart crusts are
filled with a thin layer
of white chocolate and
topped with another layer
of cranberries, combining three flavors I've grown to love
together over the last month.
Top with 2/3 cup
filling on one half
of each tortilla, then fold
over tortillas, pressing edges
together to enclose
filling and form half - moons.
Directions: Saute chopped leeks and garlic in butter, medium low heat, until very soft — 10 — 15 minutes / Add 1 t fresh thyme if you have it / Mix milk and egg
together with salt & pepper / When tart shell is done and slightly cooled, sprinkle one half
of the cheese on the bottom / Spread cooked leeks
over cheese, pour egg milk mixture
over the leeks / Sprinkle
top with remaining cheese / Bake in a 375 degree oven until egg is barely set and tart is lightly golden — 15 — 20 minutes, longer for a larger pan with more
filling / Remove from oven, lift out
of tart pan base, place on a rack to cool a bit / Serve while warm / Swoon.
Top with 3 tablespoons
of shredded cheese; fold dough
over filling and press edges
together with a fork to seal.