Name: Sfogliatina di manzo ai funghi (mince in puff pastry with a mushroom sauce)
Yield: 4 servings
Cuisine: Bake
Ingredients: 400.00 g puff pastry roll, frozen; 1.00 eggs; 1.00 onion medium; 125.00 g brown mushrooms; 30.00 g butter; 200.00 g beef mince; 1.00 fresh parsley bunch; salt and freshly ground black pepper; 125.00 g button mushrooms; 30.00 g butter; 125.00 ml cream; 100.00 ml wine white; 1.00 stock cube beef, crumbled

Recipe Disclaimer

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Ingredients (13)

400.00 g	puff pastry — roll, frozen
1.00	eggs

FILLING

1.00	onion — medium
125.00 g	brown mushrooms
30.00 g	butter
200.00 g	beef mince
1.00	fresh parsley — bunch
	salt and freshly ground black pepper

SAUCE

125.00 g	button mushrooms
30.00 g	butter
125.00 ml	cream
100.00 ml	wine — white
1.00	stock cube — beef, crumbled

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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).