Sfogliatina di manzo ai funghi (mince in puff pastry with a mushroom sauce)

Recipe from: 7/14/1993 12:00:00 AM
Ingredients 15
Servings 4
Time

Ingredients

  • 400
    g
    roll frozen puff pastry
  • 1
    egg
  • FILLING
  • 1
    medium onion
  • 125
    g
    fresh brown mushrooms
  • 30
    g
    butter
  • 200
    g
    minced beef
  • 1
    bunch parsley
  • salt and milled black pepper
  • SAUCE
  • 125
    g
    fresh button mushrooms
  • 30
    g
    butter
  • 125
    ml
    cream
  • 100
    ml
    white wine
  • 1
    beef stock cube, crumbled
 

Method

 
FILLING: Chop onion and mushrooms, and fry in butter. Add to mince with chopped parsley and season. Mix well. Roll pastry out to 1 mm thick, and cut out 8 rectangles, each 8 x 12 cm, or 8 circles 9 cm in diameter. Place 4 rectangles or circles on a greased baking sheet and top each with 1/4 of meat mixture, leaving at least 5 mm free around stuffing. Brush edges with beaten egg, cover with remaining rectangles or circles and seal edges with a fork. Bake at 220 ºC for 10 minutes. Brush with remaining egg and bake for a further 10 minutes. SAUCE: Quarter mushrooms, sauté in butter, and stir in cream, wine and stock cube. Cook rapidly until sauce thickens. Check seasoning, pour onto 4 heated plates, and place mince parcels on top. Serve hot with salad. TOTAL KILOJOULE COUNT: 9 850 kJ (2 355 Cal). A portion: 2 465 kJ (590 Cal).
 

Read more on: bake  |  beef  |  shallow-fry
 

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