{"id":4650,"date":"2011-04-13T10:37:45","date_gmt":"2011-04-13T08:37:45","guid":{"rendered":"http:\/\/www.withaglass.com\/?p=4650"},"modified":"2013-02-06T12:02:07","modified_gmt":"2013-02-06T11:02:07","slug":"wild-garlic-ramsons-pillows","status":"publish","type":"post","link":"https:\/\/www.withaglass.com\/?p=4650","title":{"rendered":"Wild Garlic (Ramsons, Bear’s Garlic) Pillows"},"content":{"rendered":"

\"\"<\/p>\n

Having bought a serious amount of wild garlic<\/a> and having made a lot of wild garlic pesto<\/a>, I had been using it mainly as a toast spread or a thick sauce \u00a0with grilled chicken, fish and vegetables. Last Saturday I had friends for drinks and absolutely wanted them to taste this aromatic plant. \u00a0I thought it would be a good idea to use wild garlic pesto in snacks. I didn’t want to make anything time-consuming, so I took the short pastry I had in the fridge and invented the above wild garlic pillows.<\/p>\n

As a reminder, a photo of wild garlic (ramsons) leaves:<\/p>\n

\"\"<\/p>\n

Wild garlic pillows were excellent, crunchy snacks and even though I was afraid they would come out very garlicky, they had a very moderate ramsons flavour. These snacks are also a good way to use up leftover pastry and egg yolk.<\/p>\n

Special equipment: <\/em><\/p>\n

pastry brush<\/em><\/p>\n

if you want to obtain fluted, ravioli-like edges, a fluted pastry cutter (wheel) comes handy; otherwise a simple knife is ok<\/em><\/p>\n

Preparation: 40-50 minutes<\/em><\/p>\n

Ingredients:<\/em><\/p>\n

a portion of wild garlic pesto, drained off excess oil (see the recipe here<\/a><\/em>)<\/em><\/p>\n

short pastry sheet (230g), rolled out<\/em><\/p>\n

one egg yolk<\/em><\/p>\n

Preheat the oven to 180\u00b0C.<\/p>\n

Divide the pastry sheet in two.<\/p>\n

Cover one half with 3 mm thick pesto layer.<\/p>\n

Cover it with the other half and pat slightly to make sure both sides are sealed.<\/p>\n

Cut the pesto-stuffed pastry into 2 cm strips lengthwise and then 2 cm strips widthwise, so that you obtain 2 cm x 2 cm squares.<\/p>\n

Place the squares on a baking sheet.<\/p>\n

Brush them \u00a0with the egg yolk and bake until golden (about 20 – 30 minutes).<\/p>\n

Serve cooled.<\/p>\n","protected":false},"excerpt":{"rendered":"

Having bought a serious amount of wild garlic and having made a lot of wild garlic pesto, I had been using it mainly as a…<\/p>\n","protected":false},"author":1,"featured_media":4657,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[13,85,22],"tags":[87,27],"_links":{"self":[{"href":"https:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/posts\/4650"}],"collection":[{"href":"https:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.withaglass.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=4650"}],"version-history":[{"count":17,"href":"https:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/posts\/4650\/revisions"}],"predecessor-version":[{"id":12971,"href":"https:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/posts\/4650\/revisions\/12971"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/media\/4657"}],"wp:attachment":[{"href":"https:\/\/www.withaglass.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=4650"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.withaglass.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=4650"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.withaglass.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=4650"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}