Puff pastry with mushrooms (sfogliatine ai funghi)
Instructions
00059 PUFF PASTRY with MUSHROOMS INGREDIENTS for 4 PEOPLE 1/2 kg of mushrooms, 2 sheets of pastry, 25 g butter, 1 large onion; 2 carrots, 2 cloves of garlic, half a glass of white wine, 2 tablespoons cream, 1 egg, salt and pepper.
Wash the mushrooms and if they are big slice them, cut the onion in squares and carrot sticks, cut garlic.
Stewed all together in butter, pour in the wine and cook over low heat, until the liquid is absorbed.
Remove from heat add the cream and season with salt and pepper.
Separate the leaves of dough, thawed slightly before, stendetele with a matarello, causing them to become very thin.
With a pastry cutter do 8 disks with a diameter of 10 cm put the Centre of 4 discs, 2 or 3 tablespoons of mixture of mushrooms and capped with the rest of the disks of dough.
Close the borders after having moistened, painted surface with beaten egg, make a small hole in the center of each tart to facilitate the escape of steam.
Cook the oven top pastine before warmed, for 20 or 25 minutes.
