Pastry triangles filled with mortadella and onion with pistachios and pink pepper

Deliciously crisp, these puff pastry triangles filled with mortadella make an irresistible appetizer.

20 Minutes 4 People
Ingredients: 
Ingredients List
1 roll of puff pastry (rectangular-shaped)
1 pack of Negroni Mortadella Stella
500 g red onion of the Tropea variety
150 g sugar
120 ml water
100 g shelled green pistachios
1 egg
Pink pepper

Puff pastry triangles filled with mortadella and caramelized onion and garnished with chopped pistachios are crisp on the outside with a soft tasty filling. Perfect for accompanying an aperitif, their shape and filling make them hard to resist. The sweetness of caramelized onion contrasts with the savoury taste of mortadella, while the pistachios team up perfectly with this cold cut and confer an added touch of crunchiness.

Suitable pairings for this recipe range from red wine to beer and more impenitent foodies can indulge in a light, delicately tasting sauce of their choice.

 

Pastry triangles filled with mortadella and onion with pistachios and pink pepper

The Recipe:

  • Roll out the sheet of pastry and cut it into as many small triangles as possible measuring approximately 10 cm on all three sides.
  • Peel the onions and cut them into slices of medium thickness. Place the onion in a pan and add the sugar and water, mixing thoroughly. Cook over a gentle heat for about one hour, stirring frequently.
  • Roughly chop the pistachios and crush the pink pepper.
  • Place the Negroni Mortadella Riserva at the centre of the triangle, add one spoonful of caramelized onion and cover with another puff pastry triangle. Press the edges together with your finger tips.
  • Brush the triangles with beaten egg and sprinkle them with pistachio and pink pepper.
  • Pop them into an oven preheated to 180°C and bake for 20 minutes

Used Products

  • Mortadella Stella

Ingredients

Ingredients: 
Ingredients List
1 roll of puff pastry (rectangular-shaped)
1 pack of Negroni Mortadella Stella
500 g red onion of the Tropea variety
150 g sugar
120 ml water
100 g shelled green pistachios
1 egg
Pink pepper
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