Raclette, Mushroom, And Honey Pastries - cooking recipe

Ingredients
    1/2 lb raclette cheese, cut into 16 equal portions (Chef Ryan used Roth KA se Wisconsin Raclette, excellent!)
    1 teaspoon salt
    1 teaspoon black pepper
    14 ounces puff pastry, thawed and rolled thinly and cut into 16 portions (squares or rounds)
    2 egg yolks, beaten
    2 ounces honey
    2 tablespoons white truffle oil
    2 -3 shiitake mushrooms, chopped
    tomato conserve (I use Tomato Conserve)
Preparation
    Preheat oven to 400.
    Mix the honey, truffle oil, and chopped mushrooms together in a small mixing bowl.
    Place a piece of raclette cheese just off-center on each puff pastry piece.
    Spoon a little of the honey mushroom mixture onto each pastry.
    Moisten the edges of the pastry with egg wash.
    Fold each pastry in half to form a half-moon shape.
    Crimp edges with a fork to seal.
    Brush each pastry with egg yolk and bake on a silicon (or parchment) lined cookie sheet for 20 minutes until golden and puffed.
    Spoon tomato conserve (recipe #263129) on top of each pastry and serve immediately.

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