Filled puff pastry corners

Name: Filled puff pastry corners
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 2 Plates (75 g each) deep-frozen puff pastry; 75 g Mushrooms; 1 Onion; 1 Garlic clove; 30 g cooked ham; 3 Stem(s) Parsley; 2-3 stem(s) Thyme; 10 g Butter or margarine; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 Egg; 1 TEASPOON Whipped cream; 1 TABLESPOON Sesame; several sheets Frisée salad; 75 g Cucumber; 150 g cherry tomatoes; 2 TABLESPOONS White wine vinegar; 2 TABLESPOONS Olive oil; 7-10 Tbsp Flour; baking paper

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

2 Plates (75 g each) deep-frozen puff pastry
75 g Mushrooms
1 Onion
1 Garlic clove
30 g cooked ham
3 Stem(s) Parsley
2-3 stem(s) Thyme
10 g Butter or margarine
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 Egg
1 TEASPOON Whipped cream
1 TABLESPOON Sesame
several sheets Frisée salad
75 g Cucumber
150 g cherry tomatoes
2 TABLESPOONS White wine vinegar
2 TABLESPOONS Olive oil
7-10 Tbsp Flour
baking paper

Directions

1
Defrost the puff pastry sheets at room temperature in about 20 minutes. In the meantime clean and chop the mushrooms. Peel and finely chop the onion. Peel garlic and press it through a garlic press. Cut ham into fine cubes. Wash parsley and thyme and dab dry.
2
Put some parsley aside for garnishing, chop remaining herbs. Heat the fat in a frying pan, fry the mushrooms, half the onions and garlic in it. Season with salt and pepper and mix with ham and chopped herbs. Leave to cool. Roll out puff pastry sheets to two rectangles (22x11 cm) and cut them in half lengthwise. Cut the halves into 4 squares (5,5x5,5 cm) each. Separate the egg and brush the edges of the pastry with egg white. Put some mushroom filling on each square, fold over one corner and press on with a fork. Place the triangles on a baking tray lined with baking paper. Stir egg yolk and cream until smooth, brush the corners with it and sprinkle with sesame seeds. Bake in a preheated oven (electric: 200 °C/ gas: level 3) for 13-15 minutes until golden brown. Clean and wash the salad and pluck into bite-sized pieces.
3
Separate the egg and brush the edges of the pastry with egg white. Put some mushroom filling on each square, fold over one corner and press on with a fork. Place the triangles on a baking tray lined with baking paper. Stir egg yolk and cream until smooth, brush the corners with it and sprinkle with sesame seeds. Bake in a preheated oven (electric: 200 °C/ gas: level 3) for 13-15 minutes until golden brown. Clean and wash the salad and pluck into bite-sized pieces. Wash cucumber and tomatoes as well. Quarter the tomatoes and cut the cucumber into thin slices. Mix vinegar, remaining onion, salt and pepper. Whip the oil into the mixture. Mix lettuce, cucumber, tomatoes and vinaigrette and arrange on 4 plates. Arrange warm puff pastry corners on top and serve immediately
4
Wash cucumber and tomatoes as well. Quarter the tomatoes and cut the cucumber into thin slices. Mix vinegar, remaining onion, salt and pepper. Whip the oil into the mixture. Mix lettuce, cucumber, tomatoes and vinaigrette and arrange on 4 plates. Arrange warm puff pastry corners on top and serve immediately