Puff pastry with mushroom-cassel filling

AUTHOR
Pat Ware
DIFFICULTY
easy
RATING
4 2
COOK TIME
60 mins
TOTAL TIME
60 mins

Ingredients

Servings: 6
  • 1 pack of (6 slices, 300 g) deep-frozen puff pastry
  • 250 g Mushrooms
  • 1 big onion
  • 200 g triggered pork loin
  • 75 g Emmental cheese
  • 3 TABLESPOONS Olive oil
  • 1 teaspoon (10 g) Flour
  • 150 g Whipped cream
  • 1 Egg
  • 1/2 TEASPOON dried marjoram
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 150 g B
  • 2 Tomatoes
  • 1-2 TABLESPOONS White wine vinegar
  • 7-10 Tbsp Sugar
  • baking paper

Directions

  1. 1

    Place puff pastry slices next to each other on the work surface and allow to defrost. In the meantime, clean, wash and chop the mushrooms. Peel and chop the onion. Cut the smoked pork loin into cubes. Grate cheese. Heat 1 tablespoon of oil.

  2. 2

    Fry onion, mushrooms and sliced pork. Sprinkle with flour and sweat. Stir in cream, marjoram and cheese and bring to the boil. Season with salt and pepper and let it cool down a bit. Roll out puff pastry slices a little thinner. Cut out two circles (approx. 10 cm Ø) from each slice. Cut out half of the circles in the middle to form rings and lids. Separate the egg. Brush the edges of the whole circles with egg white. Put some filling in the middle of each circle and cover with the open ring. Press the edges together. Spread the pies and lids with egg yolk.

  3. 3

    Separate the egg. Brush the edges of the whole circles with egg white. Put some filling in the middle of each circle and cover with the open ring. Press the edges together. Spread the pies and lids with egg yolk. Bake on a baking tray lined with baking paper in a preheated oven (electric range: 200 °C/ gas: level 3) for 10-15 minutes. Clean and wash salads and tomatoes. Pluck salads into bite-sized pieces, cut tomatoes into cubes and mix. Season vinegar with salt, pepper and some sugar. Beat the remaining oil into it. Pour vinaigrette over the salad and mix. Arrange pâtés with the salad on plates

  4. 4

    Clean and wash salads and tomatoes. Pluck salads into bite-sized pieces, cut tomatoes into cubes and mix. Season vinegar with salt, pepper and some sugar. Beat the remaining oil into it. Pour vinaigrette over the salad and mix. Arrange pâtés with the salad on plates

Nutrition Facts

KCAL
450 kcal
CARBS
21 g
FATS
33 g
PROTEINS
17 g