Puff pastry package with ragout, mushrooms and peas

Name: puff pastry package with ragout, mushrooms and peas
Cook time: 20 min
Total time: 40 min
Yield: 4
Ingredients: 200 g mushroom melange; 4 el traditional olive oil; 1 tl dried thyme; 400 g Amsterdam corquettes filling; 100 g peas in pot; 1 medium sized egg; 8 slice frozen puff pastry thawed; el White wine vinegar; el dijon mustard; 300 g salad mix

Packet of puff pastry, with mushrooms peas and ragout.

Ingredients

Kitchen Stuff

1 baking paper

Directions

Preheat the oven to 200 ˚C.
Cut the mushroom mixture into pieces. Heat the oil in a large frying pan and fry the mushrooms and thyme 5 minutes on medium heat.
Stir the croquette filling and peas through the mushrooms and turn off the heat. Split the egg and beat the egg yolk. The protein is not used.
Roll out the slices of puff pastry on a floured work bench to 14 x 14 cm. Place half of the slices on a baking tray covered with parchment paper.
Spread the mushroom ragout over the slices and keep a margin of at least 2½ cm free. Brush the edges with egg yolk.
Cover the ragout with the rest of the slices of puff pastry and press the edges with a fork.
Brush the top of the packets with the rest of the egg yolk and cut a cross in the middle with a sharp knife.
Fry the packets in the middle of the oven in about 20 minutes until golden brown and done.
Meanwhile, beat a dressing of the oil, vinegar and mustard and season with salt and pepper.
Mix the dressing with the salad mix and serve the salad with the ragout packets.