Appetizer
Creole bouchons
Surprise your guests with the flavors of Reunion and make your own creole bouchons.
60 min
Prep time
60 min
Cook time
10
Servings
Medium
Difficulty
2h
Total time
Cocotte
Cooking method
Ingredients
Instructions
-
1
Pulse the meat, parsley, and shallot in a food processor; season to taste.
-
2
Form small balls with the prepared mixture
-
3
Take a ravioli dough sheet, place a ball in the center of the dough, and cover it with another piece of dough.
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4
Seal well around the edges of the ball: it should not be too big, otherwise during cooking the dough will tear.
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5
Boil water in a pressure cooker and put the steaming baskets with the Creole plugs inside to steam for 1 hour.
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