Fillet tenderloin rolls

(± 20 pcs)

Go to all recipes for: Puff pastry, Party food 

Ingredients:

50 gr tenderloin leftovers

1 garlic clove

1 shallot

some salt

1 tablespoon chives 

2 slices puff pastry 

extra:

baking oven 

Preparation:

© Janneke's Recipe pages - recipe tapas, party foods, puff pastry

Preheat the oven to 200°C/395°F (fan oven 180°C/360°F).

Cover a baking sheet with baking paper.

Mash or chop the fillet tenderloin, garlic and shallots. Add at flavour some salt.

Place the puff pastry slices on a cutting shelf and cover with the mixture. Keep an edge of 2 cm free. Sprinkle with some chives.

Roll each slice loosely towards the free 2 cm .

Cut the dough in slices of 1 cm. Place, little apart and with cutting edge up, on the baking sheet and bake in 15-18 minutes golden brown .