Pastry Pockets with Mushroom Filling

Ingredients

• 400 g puff pastry (cold section)
• 1 egg yolk
• 4 tbsp milk
• 250 g green asparagus
• 350 g mixed mushrooms (e.g., brown caps and button mushrooms)
• 2 tbsp butter
• Salt
• Pepper (freshly ground)
• Lemon juice
• 0.5 onion
• 50 g butter
• 50 g flour
• 0.5 l broth
• Salt
• white pepper
• Lemon juice
• 1 pinch sugar
• 3 tbsp white wine
• 2 egg yolks
• 4 tbsp heavy cream
• parsley (for garnish)

Instructions

1. 1.

   Preheat the oven to 220°C (425°F) with both top and bottom heat. Line a baking sheet with parchment paper.

2. 2.

   Roll out the puff pastry to a thickness of about 0.5 cm. Cut round shapes (40-48 pieces) with an 8 cm diameter cutter. Place 10-12 as bottoms on the sheet, pricking each with a fork 2-3 times and brushing the edges with water.

3. 3.

   Cut the remaining rounds into rings; leave about 2 cm of dough edge.

4. 4.

   Whisk the egg yolk with the milk.

5. 5.

   Place 2-3 rings on each bottom, brushing the lower ring with water. Carefully brush the final ring with the egg yolk mixture and bake for 10-15 minutes until light brown.

6. 6.

   Cut small rounds from the remaining dough to match the number of pockets, place on another sheet, brush with egg yolk and bake similarly. Cool the pockets and lids on a wire rack.

7. 7.

   For the ragout, wash the asparagus, peel the lower third, cut into ~3 cm pieces and blanch in salted water for 6 minutes until firm. Drain. Clean the mushrooms; leave whole or slice according to size. Melt butter in a pan, sauté the mushrooms, season with salt, pepper, lemon juice, and steam.

8. 8.

   For the sauce, finely dice the onion. In a pot melt butter, cook the onion until translucent, sprinkle flour and stir until lightly browned. Deglaze with broth, add the mushroom liquid, bring to a boil, simmer for 5-10 minutes. Add wine, season to taste.

9. 9.

   Whisk the egg yolks with cream, temper into the sauce without boiling, adjust seasoning, then fold in asparagus and mushrooms, warm, and fill the pastry pockets.

10. 10.

    Garnish the pockets with parsley and place the lids on top.