Snails puff pastry with leeks and oyster mushrooms
25
15
4
No
Ingredients
- 200 gr of puff pastry
- 1 egg yolk whisked with water
Preparation
Side-by-side mode
- Preheat oven at 190 °C (375 °F).
- Over a floured work surface, lower puff pastry into a rectangle of 25 cm x 12,5 cm (10 inches x 5 inches). Brush pastry with egg yolk. Slice rectangle into two squares, and each squares into diagonal to obtain four triangles.
- Lay triangles over a baking sheet covered with parchment paper. Oven bake for 15 to 20 minutes, until pastry browns.
- Meanwhile, melt butter at medium heat in a casserole. Cook oyster mushrooms with leek and garlic for 2 minutes.
- Add snails and white wine. Bring to a boil and cook 1 to 2 minutes, until liquid reduce of three quarters.
- Add broth, cream and brie. Simmer at medium-low heat for 4 to 5 minutes.
- Add tarragon and seasoning.
- When serving, slice pastries in two over thickness. Divide snails mixture over half of pastries. Cover with pastries remaining.
