Tomato parcels

Recipe from: 8/20/1992 12:00:00 AM
Ingredients 17
Servings 5


  • 480
    cake flour
  • 2
  • 250
    hard butter, cubed
  • 4
  • 30
    iced water
  • lemon juice
  • 1
    onion, finely chopped
  • 2
    cloves garlic, crushed
  • oil
  • 250
    frozen spinach, defrosted
  • 2
    hard-boiled eggs, finely chopped
  • nutmeg
  • salt and black pepper to taste
  • 6
    large tomatoes
  • beaten egg yolk


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

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