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.
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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.