Gastronomixs

Deep-fried quinoa pastry

A light and crunchy quinoa pastry that can be filled. Serve as an amuse-bouche or as a crunchy element in a cold dish.

Creation by Gijs Kemmeren, Herberg de Kop van 't Land, Dordrecht, the Netherlands.

Deep-fried quinoa pastry

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Ingredients

100

g

quinoa flour

1

g

salt

300

g

fresh yeast

60

g

water

Preparation method

  • Make a smooth pastry by mixing all the ingredients in a food processor for 5 minutes.
  • Cover the pastry and allow to rest for one hour.
  • Roll out the pastry by putting it through a pasta machine up to setting 5.
  • Cut out circles with a round cutter and deep fry in oil at 200 °C.
  • Fry the pastry golden brown while it expands. 

Serving suggestions

  • As a basic ingredient in an amuse-bouche or as part of a cold starter. You could fill it, for example, with a mushroom cream and dust it with a powder made from the same type of mushroom.
  • As a crunchy garnish in a quinoa salad.

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