Ballottine in Puff Pastry

Ballottine in Puff Pastry
  • Preparation time: 15 minutes
  • Cooking time: 40 minutes
  • Servings: 6-10 pieces
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1 package of Tour Eiffel Ballottine (150 g) ‘any variety’
30 g pine nuts (2 tbsp)
½ package of frozen puff pastry dough, thawed (225 g)
125 g baby spinach leaves, chopped (½ cup)
1 small onion, thinly sliced
2 eggs
1.25 g allspice (¼ tsp)


  1. Preheat oven to 200 °C (400 °F).
  2. Roast the pine nuts and set aside.
  3. In a bowl, combine the chopped baby spinach leaves, thinly sliced onion, one egg, allspice and roasted pine nuts. Season to taste with salt and pepper. Mix together.
  4. Spread the pastry dough onto the work surface.
  5. Cut the Ballottine in half, lengthwise. Place the two halves of the Ballottine on the pastry such that there is enough dough to cover each half.
  6. Cover each half-Ballottine with baby spinach mixture.
  7. Roll up the pastry dough and press closed with fingertips.
  8. Brush the pastry with egg mixture (1 egg + 15 mL water), and pierce with a fork. Place the pastry on a baking sheet covered with parchment paper, and bake for 40 minutes.
  9. Serve hot or cold.

Charcuterie La Tour Eiffel
1020, boul. Michèle-Bohec, Blainville (QC) J7C 5E2
Phone: 1-800-361-0001
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