Medallions to cezanne
Instructions
From puff pastry rolled out to a thickness of just a few millimetres obtained 8 discs 8 cm in diameter each, using the appropriate stencil.
Bucherellateli on the surface and cook for 10 minutes in the oven at 200 degrees.
Cut the ham slightly smaller discs of pastry.
Chop the onion and parsley, diced chopped mushrooms cleaned and scraps of ham.
Saute all in 20 g butter, salt and pepper and add half of the sauce mornay.
Meanwhile, Cook spinach in salted boiling water, mince, season in 20 g of butter and they formed balls.
Proceed now to assemble the dish, which is the long and laborious part of the whole preparation.
Arrange the canapes of puff pastry on a cutting board, spread them with the chopped mushrooms, ham, onion and parsley.
Pass the blade of a knife along the edge so that the mixture does not protrude from the dough.
Arrange on each Medallion ham Canapé.
At the center of each Medallion placed a scoop of spinach.
Polished surface with mornay sauce, sprinkle with the remaining grated cheese and remaining melted butter.
Passed in the oven for a few minutes to grill.
Served warm, the medallions decorating the serving dish with slices of celery and julienned carrots.
Ingredients and dosing for 4 persons
- 120 g of frozen puff pastry
- 400 g of prague ham
- 200 g of frozen spinach
- 100 g of mushrooms
- 20 cl of mornay sauce
- 1/2 onion
- 2 tablespoons of grated parmesan cheese
- 60 g of butter
- Parsley
- Salt
- Pepper