Raclette, Mushroom, And Honey Pastries - cooking recipe
Ingredients
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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
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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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