Ingredients with Measurements:
- 1 package of Sigarot pastry sheets (12 sheets)
- 2 cups of diced tomatoes
- 1/2 cup of chopped fresh basil
- 1/2 cup of grated Parmesan cheese
- 1/4 cup of olive oil
- Salt and pepper to taste
Special equipment needed:
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C).
2. Line a baking sheet with parchment paper.
3. In a bowl, mix together the diced tomatoes, chopped basil, grated Parmesan cheese, olive oil, salt, and pepper.
4. Lay out one sheet of Sigarot pastry on the prepared baking sheet.
5. Spoon a small amount of the tomato and basil mixture onto the center of the pastry sheet.
6. Fold the pastry sheet in half to cover the filling, and press the edges together to seal.
7. Repeat with the remaining pastry sheets and filling.
8. Brush the tops of the Sigarot with olive oil.
9. Bake in the preheated oven for 15-20 minutes, or until golden brown.
10. Serve hot.
- Time:
Preparation time: 20 minutes
- Cooking time: 15-20 minutes
Temperature:
- 375°F (190°C)
Serving size:
- 6 servings
Nutritional information:
- Calories: 270
- Fat: 17g
- Carbohydrates: 22g
- Protein: 7g
Substitutions for ingredients:
- You can use canned diced tomatoes instead of fresh tomatoes.
- You can use dried basil instead of fresh basil.
- You can use any type of grated cheese instead of Parmesan cheese.
Variations:
- You can add chopped garlic to the tomato and basil mixture.
- You can add sliced black olives to the tomato and basil mixture.
- You can add cooked ground beef or sausage to the tomato and basil mixture.
Tips and tricks:
- Make sure to seal the edges of the Sigarot well to prevent the filling from leaking out during baking.
- You can make the Sigarot ahead of time and freeze them for later use.
Storage instructions:
- Store the Sigarot in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the Sigarot, preheat the oven to 350°F (175°C) and bake for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the Sigarot on a platter with a side of marinara sauce for dipping.
Garnishes:
- Garnish with fresh basil leaves.
Pairings:
- Serve the Sigarot with a side salad.
Suggested side dishes:
- Caesar salad
- Caprese salad
- Garlic bread
Troubleshooting advice:
- If the Sigarot are not sealing well, try brushing the edges with a beaten egg before pressing them together.
Food safety advice:
- Make sure to cook the Sigarot to an internal temperature of 165°F (74°C) to ensure that they are safe to eat.
Food history:
- Sigarot is a traditional pastry from the Balkans, typically filled with cheese or meat.
Flavor profiles:
- The Sigarot with Tomato and Basil has a savory and slightly sweet flavor, with a hint of basil.
Serving suggestions:
- Serve the Sigarot as an appetizer or a main dish.
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