Italian Style Puff Pastry with Turkey on Mushroom Ragout
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 packs puff pastry, (rolls), from the refrigerator compartment
- 4 turkey schnitzel
- 8 slices ham, raw, spicy
- 4 teaspoons pesto
- 4 teaspoon tomato (s), chopped, pickled
- 1 onion (s)
- 3 clove (s) garlic
- 1 teaspoon rosemary, chopped, fresh
- 8 tablespoon balsamic vinegar
- 250 ml wine, white, dry
- 2 tablespoon butter, cold to thicken
- 4 tablespoon parmesan, freshly grated
- salt and pepper
- 1 egg (s), for the puff pastry
- sugar
- 500 g mushrooms (Eerline)
Print Recipe
Pin Recipe Instructions
- Preheat the oven to approx. 200 C.
- Then roll out the puff pastry. Beat the meat, coat with pesto, put the ham on top and also put the chopped tomatoes on top and fold up. Season the outside with salt and pepper and wrap it nicely with puff pastry. If there`s still some dough left, I`ll put the guests` names on top
- Place on the baking sheet and bake in the oven for approx. 20-25 minutes. And brush vigorously with the egg.
- Chop the mushrooms: chop the small ones into quarters, large ones into eighths (roughly) onion, garlic and rosemary.
- Preheat the pan, sauté everything except mushrooms in olive oil then add the mushrooms. Fry briefly (1-2min), then add a little sugar, salt and pepper and deglaze with balsamic vinegar and wine. Bring to the boil briefly, add a little pesto and season to taste.
- Shortly before the fine puff pastry bag is ready, lightly thicken the sauce with the cold butter. If you don`t like that, you can also use SOMETHING sauce thickener.
- Arrange the mushrooms with a little sauce in the middle of the plate and place the bag on top. Sprinkle the parmesan on the outside of the puff pastry on the mushrooms.
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