Rissoles with mushrooms
Instructions
Prepare the pastry or thaw frozen ones.
Once the dough is ready, prepare the filling.
Private part earthy mushrooms of the stem, then wash them thoroughly and cut them into slices or small pieces, buttandoli in a bowl full of water acidulated with lemon juice.
Now chop the onion and let it dry in a pan with the butter.
Throw the mushrooms into sauce and cook to open flame, to lose moisture; Sprinkle the pretzels and pepateli, then lower the heat and continue cooking for 15 minutes.
About 5 minutes before the expiration of this time, add the diced ham.
stir, squirt with cream and finish cooking by thickening the sauce.
Turn off the heat and sprinkle Parmesan cheese, stirring constantly.
Flour the work surface and lie on top of the dough with the rolling pin, into a thick puff 4-5 mm; then with one stencil cutters of 12 cm in diameter cut in the browse eight discs.
Put in the middle of each disk a spoonful of mixture; then fold the dough in half and press it along the edge, you'll brush with cold water to adhere the two flaps.
Dip the rissoles in plenty of hot oil and let them Brown on both sides; as they are ready, place them to miss the cooking grease on absorbent paper and keep them warm.
Ingredients and dosing for 4 persons
- 450 g of puff pastry
- 400 g of mushrooms
- 1 lemon (juice)
- 1 onion
- 50 g of butter
- Salt
- Pepper
- 150 g of ham (from 150 g slices)
- 1/2 cup of cream
- 60 g of grated parmesan cheese
- To roll out the puff pastry:
- Flour
- Abundant of frying oil