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BEANERVAN
Scallop pie with goat cheese
Try this scallop pie with goat's cheese
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Ingredients
Directions
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Heat the butter with the honey and simmer the shallots with the lid on the pan for about 30 minutes and caramelise.
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Add the sherry and balsamic vinegar and reduce to a high heat until the shallots are syrupy and dark.
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Meanwhile, heat the oven to 200 ° C. Lay the slices of puff pastry together and roll out into a piece of paper slightly larger than the cake tin.
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Place the dough in the greased pie mold and let the edges hang over.
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Divide the shallots and thyme over the dough and crumble the cheese over it.
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Fold the edges of the dough inwards.
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Bake the cake in the middle of the oven in about 20 minutes nicely brown and crispy.
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Allow to cool slightly and then cut into points. Serve warm or lukewarm.
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Nutrition
310Calories
Sodium0% DV0g
Fat34% DV22g
Protein8% DV4g
Carbs8% DV24g
Fiber0% DV0g
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