Tapas
Persimon® kaki and quince turnover
Ingredients
1 Persimon® kaki
50 g quince jelly
12 ravioli pasta discs
1 beaten egg
A few mint leaves
Preparation:
Paint the surface of the ravioli pasta discs with the beaten egg, add the kaki and the quince cut into small slices.
Close the ravioli disk to form a semicircle and brown them in the fryer.
Remove the turnovers from the fryer, leave them for a moment on absorbent paper, and then sprinkle with icing sugar.
Deposit the turnovers on a plate. Accompany them with some mint leaves.
Curiosities:
Spanish-style turnovers are called “empanadillas”, and are traditionally one of the tapas served in Spain. They are small fried turnovers stuffed with either sweet or salty fillings.