Sprout cake with mushrooms

Name: sprout cake with mushrooms
Cook time: 15 min
Total time: 60 min
Yield: 4
Ingredients: 6 slice frozen butter butter puff pastry grab 10 slices, freeze; 500 g sprouts; 1 onion; 250 g chestnut mushrooms in a bowl tray; 25 g unsalted butter; 1 tl dried thyme jar of 15 g; 150 g dairy spread chives light tray; 3 medium sized egg

Brussels sprouts with chestnut mushrooms.

Ingredients

Kitchen Stuff

1 baking dish (about 2 liters)

Directions

Preheat the oven to 225 ° C.
Defrost the puff pastry. Grease the oven dish with butter and covered with the puff pastry. Prick the dough here and there with a fork.
Halve the sprouts. Boil the sprouts in plenty of boiling water for 5 minutes.
Cut the onion into wedges. Clean the mushrooms with kitchen paper and cut into slices.
Heat the butter in a saucepan and fry the onion glassy. Add the mushrooms and the thyme and stir-fry 5 minutes.
Put the sprouts through and season with salt and pepper. Spoon the sprouting mixture onto the puff pastry.
Stir in the dairy spread with the eggs and spoon the mixture over the filling.
Fry the cake in the middle of the oven for 45 minutes until golden brown and done. After 30 minutes, return the oven temperature to 175 ° C. Serve immediately.

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Nutrition

510Calories

Sodium21% DV495mg

Fat51% DV33g

Protein32% DV16g

Carbs12% DV36g

Fiber28% DV7g

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