Name: Tomato parcels
Yield: 5 servings
Cuisine: Accompaniment
Ingredients: 480.00 g flour cake; 2.00 ml salt; 250.00 g butter hard, cubed; 4.00 eggs; 30.00 ml water iced; lemon juice; 1.00 onion finely chopped; 2.00 garlic cloves, crushed; oil; 250.00 g spinach frozen, defrosted; 2.00 eggs hard-boiled, finely chopped; nutmeg ground; salt and freshly ground black pepper to taste; 6.00 tomatoes large; eggs yolks only, beaten

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Ingredients (15)

QUICK SHORTCRUST PASTRY

480.00 g	flour — cake
2.00 ml	salt
250.00 g	butter — hard, cubed
4.00	eggs
30.00 ml	water — iced
	lemon juice

FILLING

1.00	onion — finely chopped
2.00	garlic — cloves, crushed
	oil
250.00 g	spinach — frozen, defrosted
2.00	eggs — hard-boiled, finely chopped
	nutmeg — ground
	salt and freshly ground black pepper — to taste
6.00	tomatoes — large
	eggs — yolks only, beaten

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Method:

Preheat the oven to 200 ºC (400 ºF). Grease a baking sheet. Place the cake flour, salt and butter in a food processor. Process until the butter and dry ingredients are well blended and the mixture resembles breadcrumbs. Beat the eggs, water and lemon juice together. Pour the liquid through the spout of the food processor while running it. Use just enough liquid so that the dough forms a ball around the blade of the food processor. Remove the dough from the bowl, shape into a ball, wrap in a plastic wrap and chill for about 1 hour. FILLING: Sauté the onion and garlic in a little heated oil until soft. Add the defrosted spinach (or use 300 g fresh spinach, shredded and cooked) and stir-fry until well blended. Add the eggs and season with a pinch of nutmeg and salt and black pepper to taste. Remove the stalk end of the tomatoes and remove the seeds, ensuring that the sides of the tomatoes remain intact. Add the seeds to the filling mixture and mix well. Fill the tomato hollows with the spinach filling. On a floured surface, roll out the shortcrust pastry until about 3 mm thick and cut into six 17 cm squares. Place the filled tomatoes on the pastry squares and fold the pastry over them. Brush the corners of the pastry well with beaten egg yolk. Bake for about 20-30 minutes, until the pastry is golden brown and done.
Serves 4-6