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Puff pastries with olives and capers


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For 8 people
250 g of puff pastry vegan
160 g of pitted olives
30 g salted capers
2 tablespoons of extra virgin olive oil


Preheat the oven to 180° c.
Cover the baking sheet with wax paper and stretch out over the puff pastry.
Taken 8 rectangles of the same size and bucherellateli with a fork.
Roughly chop the pitted olives and the capers well rinsed.
Put the mixture in a bowl and add the oil, then stir.
Place the dough over the entire surface of the rectangles of puff pastry, pressing down with a spoon because it sticks well.
Roll them on their own (as you do with carpets), slightly dampening the closed side to ensure that it does not open cooking.
Put the Pan in the preheated oven and cook for about 15-20 minutes.
Are good both warm and cold.

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Thanks to Emanuela Barbero, webmaster di Vegan3000 e autrice di libri di cucina vegan​

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