Tourte Aux Cuisses De Grenouilles (Frog Leg Pie) - cooking recipe

Ingredients

2 rolls puff pastry
500 g deboned frog's legs
300 g fresh button mushrooms
1 onion, minced
2 shallots, minced
4 garlic cloves, minced
parsley, minced
200 g heavy cream
grated nutmeg
1 egg
butter
salt and pepper

Preparation

Preheat oven to 210 \u00b0 Celsius.
Dry the frog's legs with paper towels.
Fry the frog legs in butter, remove them when they are browned.
Put the pan in the remaining butter, onion, minced shallot, garlic, parsley, and mushrooms, add the thighs after onion is clear.
Season with salt, pepper and nutmeg.
Add the cream and let reduce for 5 minutes, remove from heat.
Beat the whole egg and brush the pastry with egg .
Put pastry dough in pan.
Prick the dough, pour in the frog leg mixture, cover with the second pastry, solder the edges with water, brush top with remaining egg,.
Make a couple of holes in the top in the center of the dough and bake for 50 minute.