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SGB 1200 A2
Preparação:
1) Separe as placas de massa folhada e, se
necessário, deixe descongelar.
2) Misture o queijo fresco com o sal, pimenta e
o sumo de limão.
3) Corte a cebola em cubos fi nos.
4) Adicione metade do salmão e as cebolas à
massa do queijo fresco e triture tudo com a
varinha mágica até obter uma massa com
textura grossa.
5) Corte o restante salmão em tiras fi nas.
6) Adicione o salmão e o aneto à massa e
misture tudo.
7) Coloque uma colher de sopa de massa sobre
a placa de massa folhada e feche-a.
8) Pincele o pastel que se formou com gema.
9) Coloque os pastéis no tabuleiro 0. Deixe uma
distância sufi ciente entre os pastéis, uma vez
que estes crescem durante a cozedura.
10) Coza os pastéis na calha inferior a aprox.
220° C calor superior e inferior aprox. 25-
30 minutos. A massa folhada deve fi car
dourada.
NOTA
A quantidade indicada é sufi ciente para vários
tabuleiros 0.
IB_278225_278244_SGB1200A1_LB8.indb 112 06.09.16 17:37
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