Preheat the oven to 200°/210°C (th. 7).
In a skillet, melt the butter,
Add spinach, cooked broccoli, bacon, and Light Thick Cream
Mix well. Set aside.
Roll out the two puff pastries on the work surface. Cut out 24 circles of dough using a glass or cookie cutter.
Arrange a tablespoon of the vegetable/cream mixture in the center of 12 circles.
Cover them with another circle and seal the edges of both pastas by pressing all around.
Place the slippers on a baking sheet. Brush with melted butter, sprinkle with fennel seeds, ground pepper and fleur de sel.
Bake 10/12 min.
Enjoy hot with a small salad or as an aperitif.
My name is Patricia Kettenhofen, I am a photographer and for many years I have been working exclusively in the culinary world by capturing images that I wish authentic for many customers; I’m also a recipe writer and culinary stylist ... but for my images... Everything inspires me in my profession: the markets, the interior of my neighbour’s fridge, high school canteens, an apple vendor, a crate of carrots, the hands of a gardener, the speech of a farmer or a grandmother who makes her garden, the great chefs of course, books, foreign recipes; my box and I work for you with great humility, it is important in this profession.