| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Food networ, Food6 | 1 | Servings | |
INGREDIENTS
| 500 | g | Flour |
| 250 | g | Corn starch |
| 450 | g | Butter |
| 30 | g | Salt |
| 1 | Egg | |
| 75 | Water | |
| 1 | lb | Large leaf spinach |
| 1 | Shallot, finely chopped | |
| 200 | g | Turkey, chopped |
| 6 | Button mushrooms | |
| 6 | Button onions | |
| 1/2 | pt | Veal stock |
| 100 | g | Stuffing |
| 1 | Egg yolk |
INSTRUCTIONS
Make the pastry in the usual way. Fry the shallot without colouring and add spinach, sweat until cooked and set aside. Line a small 4 inch buttered muffin ring with the pastry. Leave a little over the top of the ring. Add the cooked spinach to the pastry case. Place the turkey that has been cooked with a small amount of shallot. Finally place in a small circle of the ready made stuffing. Close the excess pastry over the top of the ring and brush with egg yolk. Roll out a circle of pastry to form the croustade, rest in the fridge for 1 hour then brush with egg yolk and bake in the oven at 180C/gas 7 for approximately 20 minutes. Meanwhile, prepare the garnish, saute the baby onions which will have been pre-blanched in boiling salted water for 1 minute. Add the button mushrooms and set aside. Heat the veal stock and take the croustade from the oven and put on a plate. Place the mushrooms and onions around and pour on the veal stock to complete the dish. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 6960
Calories From Fat: 3535
Total Fat: 401.8g
Cholesterol: 1472.6mg
Sodium: 14770mg
Potassium: 2829.9mg
Carbohydrates: 708.9g
Fiber: 35.7g
Sugar: 12.5g
Protein: 133.5g