Persimon® kaki and quince turnover
1 Persimon® kaki
50 g quince jelly
12 ravioli pasta discs
1 beaten egg
A few mint leaves
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.
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.