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Gbejna pithiviers with Carob with pomegranate chutney
2022-10-27
Ingredients
- 1 Herbed Gbejna
- 1 tub ready prepared bigilla (Camel)
- Handful baby spinach cooked with a garlic clove and cooled
- 1 packet puff pastry
- 1 beaten egg (Le Naturelle)
- Sesame seeds
Chutney
- 2 spoons cranberry sauce
- 1 spoon honey
- 2 spring onions, finely chopped
- 1 pomegranate seeded
- ½ teaspoon minced ginger
- Dried chili flakes to taste
- Juice of ½ a lemon
- Juice of ½ an orange
- Salt and pepper
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Method
Take an apple corer and cut right through the centre of the gbejna to obtain a ring of cheese.
Fill up a piping bag with the bigilla and pipe to fill the inside of the ring. Roll out the puff pastry and cut a disc 2cm larger than the gbejna. Brush with the beaten egg, place a heaped spoonful of spinach in the centre of the puff pastry and rest the gbejna on top. Use a larger cutter and cut a disk large enough to coat the gbejna top and sides. Cover with the obtained disc, press edges with a fork to secure neatly. Brush with more egg, score surface with a sharp knife and sprinkle with sesame seeds. Bake at 175°C for approximately 20 minutes. Pour all the chutney ingredients in a saucepan, put on low heat and stir until it starts to boil. Simmer for 2 to 3 minutes. Remove from heat and allow cooling before serving.
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