Servings:
4
Prep time:
40
Cooking time:
35
INGREDIENTS
- For the sandwiches:
- - 100 g flour
- - 20 g of whole wheat flour
- - 60 g of carrot juice
- - 20 g of peanut oil
- - 5 g of yeast
- - ½ teaspoon of coriander beans
- - salt
- For the pate:
- - 200 g of carrots
- - 1 teaspoon sesame seeds
- - 0.50 lemon
- - 2 bay leaves
- - Extra virgin olive oil
INSTRUCTIONS
- Dissolve the yeast in the juice of carrots, add the oil and let it sit for a few minutes.
- Mix the flour type 2 and whole wheat flour in a bowl, add a little 'salt and coriander seeds. Then stir in the carrot juice and knead with your hands for a few minutes. Form a ball, cover and let rise for one hour in a cool place.
- Roll out the dough, then with a pastry cutter make the sandwiches and place them on a lightly floured surface. Cover them again and let rise for an hour will double in volume.
- Preheat the oven to 160 ° C and cutlery on the bottom of a large bowl full of water. Bake the sandwiches and cook for 12-15 minutes.
- Prepare the pate. Reduce the carrots in slices, then gently put them to fry in a pan with 20 g of olive oil and bay leaf. Continue for about twenty minutes, without wetting.
- Remove the bay leaf, cut and then mash the carrots obtaining a rather coarse pate. Season with sesame or poppy seeds, lemon juice and a bit 'of his chopped zest. Serve the pate accompanying with sandwiches
