| 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 |
ml |
Water |
| 1 |
lb |
Large leaf spinach |
| 1 |
lg |
Shallot; finely chopped |
| 200 |
g |
Turkey; chopped |
| 6 |
sm |
Button mushrooms |
| 6 |
sm |
Button onions |
| 1/2 |
pt |
Veal stock |
| 100 |
g |
Stuffing |
| 1 |
|
Egg yolk |
INSTRUCTIONS
PASTRY
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.
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