MUSHROOMS IN PUFF PASTRY

Ingredients

For the puff pastry:

300 g Extra white flour type 400
125 ml mineral water
2 tablespoons cooking oil
150 g butter or margarine
pinch of salt

For the filling:

250 g fresh mushrooms
2 handfuls fresh spinach
1 teaspoon salt
1 tablespoon mixed dried vegetables
1 teaspoon mustard
1 finely chopped onion
1 garlic clove, finely chopped
ground black pepper to taste

6

90

PREPARATION

First knead the dough from the flour, mineral water and a pinch of salt. Roll out a rectangular shape from the dough and coat it with half of the butter or margarine. Roll out the dough by forming a cube and leave it in the freezer for 20 minutes to harden. Roll out the dough into a rectangular shape 1 cm thick. Apply the other half of the margarine or butter and fold the dough back into a cube. Leave for 20 minutes in the freezer to rest. During this time, prepare the mushroom filling. Fry finely chopped onions, fresh mushrooms, garlic and spinach in a pan over low heat. Add salt and mixed dried vegetables. Before removing from the heat, stir constantly for about 8-10 minutes and add the mustard and ground black pepper. Divide the dough into two equal parts and roll them into a rectangular shape as in the photo. On the first part, add the filling that you have previously cooled. Cover with the remaining crust and squeeze the ends with a fork. Before baking, if desired, coat it with beaten egg. Bake this puff pastry for about 20-25 minutes in a preheated oven at 200 degrees. Allow to cool for 5 minutes before serving.

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60 g Extra white flour type 400 200 g sugar 35 g cocoa 2 teaspoons baking powder 2 teaspoons baking soda little salt 1 egg 1 ripe mashed banana 120 ml hot water 60 ml milk 60 ml oil 1 teaspoon vanilla extract For the chocolate filling: 200 g chocolate with a minimum of 60% […]

6-850

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1225

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715

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8 slices of Wholemeal bread with a mix of grains 150g grated feta cheese 2 teaspoons of dill seeds 2 tomatoes, chopped into cubes oregano salt and freshly ground pepper 4 lettuce leaves

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5-730

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For the dough: 450 g Extra white flour type 400 200 ml milk 20g fresh yeast 1 teaspoon of sugar 50 ml oil salt Filling: 400 g cottage cheese 1 egg 200 g bacon – finely chopped in cubes salt.

6105