Ingredients
For 6 portions
250g
QimiQ Cream Base
300g
Mushrooms, finely sliced [émincé PF]
1
Onion(s), finely chopped
g
Sunflower oil
Salt and pepper
Ground nutmeg
3
Slice(s) of white bread, toasted
2tbsp
Flat-leaf parsley, fresh
2
Egg(s)
1package
Puff pastry[Tante Fanny]
300g
Asparagus, cooked
Egg(s), to brush
Preparation
- Preheat the oven to 180 °C (conventional oven).
- Fry the mushrooms and onion in oil and season to taste.
- Drain well and allow to cool.
- Remove the crusts from the toast and finely dice.
- Mix together the QimiQ Sauce Base, toast, parsley and eggs. Add the mushrooms and adjust the seasoning.
- Prepare the pastry according to the instructions on the packet and halve lengthwise.
- Brush one half with egg and arrange the mushroom filling along the centre of the pastry.
- Top with the asparagus lengthwise.
- Cover with the second pastry half and seal well. Brush with egg and cut slits in the surface every 2 cm to allow steam to escape.
- Bake in the preheated oven for approx. 30 minutes.
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