Kasseler mushroom pies

Name: Kasseler mushroom pies
Cook time: 1 h
Total time: 1 h
Yield: 5
Ingredients: 1 pack of (6 discs;; 7-10 Tbsp 300 g) Frozen puff pastry; 250 g Mushrooms; 1 big onion; 200 g triggered casseler; 75 g Emmental, 3 tablespoons oil; 1 teaspoon (10 g) Flour; 150 g whipped cream, 1 egg; 1/2 TEASPOON marjoram, salt, pepper; 150 g Lettuce (e.g. lamb's lettuce; 7-10 Tbsp salad, radicchio and frisée); 2 tomatoes, 1-2 tablespoons vinegar

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 5

1 pack of (6 discs;
7-10 Tbsp 300 g) Frozen puff pastry
250 g Mushrooms
1 big onion
200 g triggered casseler
75 g Emmental, 3 tablespoons oil
1 teaspoon (10 g) Flour
150 g whipped cream, 1 egg
1/2 TEASPOON marjoram, salt, pepper
150 g Lettuce (e.g. lamb's lettuce
7-10 Tbsp salad, radicchio and frisée)
2 tomatoes, 1-2 tablespoons vinegar

Directions

1
Defrost the dough. Clean, wash and chop the mushrooms. Peel and chop onion. Dice the smoked pork. Grate cheese.
2
Heat 1 tablespoon of oil. Brown the onion, mushrooms and sausage. Dust with flour and sauté. Stir in cream, marjoram and cheese, bring to the boil. Season and let cool down
3
Cut out 2 circles (each approx. 10 cm Ø) from each dough disc. Cut out half of the circles in the middle to form rings and lids
4
Separate the egg. Brush the edges of the whole circles with egg white. Place the filling in the middle and cover with the open ring. Press the edges together. Spread the pies and the lid with egg yolk. Bake in a hot oven (electric oven: 200°C/circulating air: 175°C/gas: level 3) on a baking tray lined with baking paper for 10-15 minutes
5
Clean, wash, chop and mix salads and tomatoes. Mix vinegar, spices, 2 tablespoons of oil. Mix with salad. Drink: white wine or beer