Turkey tartlets

INGREDIENTS for 8 PERSONS 250 g of flour, butter, 1 egg, salt, 1 bit of sugar, milk, 250 g of mushrooms, 300 g of diced Turkey, 2 truffles, Porto, pepper, cream.

Place the flour on work surface, place the Central recess 150 g soft butter (for this purpose, place the butter into a floured napkin, close to parcel and handling the rolled with your palms to warm the butter), the egg, a pinch of salt, sugar and enough milk to make a paste consisting of rivestirete, eight round molds lightly buttered.

Stamped pasta lest they inflate during cooking and cook in the oven until the folders will be well browned.

Then turn off the oven and warm tenetevele.

While the folders are baking, prepare the filling.

In a pan melt a large knob of butter, add the mushrooms clean, washed and cut into small cubes; Let them stand for a few minutes to lively flame, then add the chopped diced Turkey and truffles facts check: let it Brown again for 10 minutes at moderate flame.

Squirt then with 1/2 glass of port, add salt, pepper and, as soon as the wine will be evaporated, pour on ingredients a few spoonful of cream, slightly thicken the sauce making.

After about 20 minutes remove from heat and stir a large knob of butter, stirring until it is completely melted: add salt and pepper and split the mixture into eight folders kept warm and serve immediately.

If you want you can decorate each folder with a slice of truffle.