mushroom turnovers

Ingredients :

  • 100g of Paris mushrooms
  • 100g of celery
  • 1 onion
  • 3 tablespoons of green pesto
  • 1 puff pastry
  • 1 egg + 1 egg yolk
  • 1 tablespoon of tarragon
  • option: 100g of feta

Preperation :

  • Heat your oven to 180 ° C.
  • In a wok, brown the mushrooms, celery and onion previously washed / peeled and cut into small pieces in a little oil.
  • Once the vegetables are tender, add the pesto, egg and tarragon. Add salt and pepper. You can add feta if you want.
  • Stir.
  • Using a cookie cutter, cut circles in your puff pastry.
  • Place the circles of dough on a baking sheet lined with baking paper or on a dish with cake tins.
  • Cover with a tablespoon of the mixture then place a circle of dough on it again.
  • With your fingers or a fork press the sides to bind the 2 pasta together.
  • Using a kitchen brush, cover the top dough with egg yolk to brown it.
  • Leave to cook for 20 minutes in the oven and enjoy.

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