Bouchées à la reine

Zutaten

6 vol-au-vent OR 1 roll of puff pastry, thawed

150g of veal cutlet

250g of ground pork

Half an onion

Olive oil

2-3 tablespoons of flour

1 can of mushrooms, boiled until tender and drained

Anweisungen

If making the vol au vent from puff pastry:

1. Roll out the puff pastry until it's 4-5mm thick.

2. Cut 12 circles that are 10 cm in diameter.

3. Take 12 of those circles and cut out an 6 cm diameter circle from the center so you end up with 6 rings.

4. Apply egg wash to the 10cm circles and lay the rings on top of it. Egg wash the whole thing.

5. Bake these at 335ºF for 20-25 minutes until they're golden brown. You want them to be warm when you fill them, so either pop them again into the oven once ready or time your filling accordingly.

For the filling:

1. Mince the onion and cut the veal cultet into half inch pieces.

2. In a pan, heat olive oil on medium high. Sautée the minced onion until translucent.

3. Add in the ground pork and veal and sautée until browned.

4. Add in the drained mushrooms and let everything cook together. Add salt and pepper, to taste.

5. Whisk the flour and water together then pour into the pan to create a sauce. You may need more or less water, the sauce should coat the back of a spoon.

Take the tops off the vol-au-vent, fill them in with the filling and add the top like a little hat and serve.