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Purée until a coarse paste forms.
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Process until ground to a coarse paste-like consistency.
Add the butter and whizz again until you have a coarse knobbly texture.
1. Purée pancetta, celery, garlic and carrots in a food processor until mixture is a coarse paste.
Grind the rice and the dried chillis with a pestle and mortar until it resembles a coarse powder.
Add the peppers and blitz until you have a coarse paste – don't get carried away, you want some texture.
Add the cold butter, blitzing until it resembles a coarse meal texture (or do this by hand with a pastry cutter).
Continue blending slowly while drizzling in the remaining olive oil until you have a coarse pesto, then season to taste with salt and pepper.
Makes 16 small pastries For the pastry: plain flour 500g butter 200g ice-cold water egg 1, lightly beaten For the filling: onions 2, medium butter 30g mushrooms 300g, small garlic 2 small cloves sauerkraut 350g Make the pastry by sifting the flour into a bowl, add the butter cut into small dice and rub into the flour until you have a coarse breadcrumb texture.
Make Filling: Mix all ingredients in a food processor until mixture resembles a coarse paste.
Add the spices and sea salt and pulse for less than a minute, until it forms a coarse powder.
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