Preparation time is 8minutes
Cook time is 29minutes
Total time is 37minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
13 Ingredients
Number of servings
4
- 25grams dried wild mushrooms
- 1 egg, beaten
- 1 pinch salt
- 1 pinch pepper
- 1 handful rocket (to garnish)
- 4tablespoons olive oil
- 450grams turkey breast, sliced
- 100grams prosciutto, torn into pieces
- 200grams mushrooms, trimmed and sliced
- 1/3 cup red wine
- 1teaspoons thyme, choped
- 250grams mascarpone cheese
- 500grams puff pastry, thawed if frozen
Method
Step 1 of 4
Soak the mushrooms in 4 tablespoons boiling water for 5-10 minutes. Heat 2 tablespoons of the oil in a frying pan and fry the turkey for 2-3 minutes until golden. Add the prosciutto and cook for 2 minutes before adding the fresh and dried mushrooms. Fry for 3-4 minutes until the mushrooms are soft and golden.
Step 2 of 4
Pour the wine into the pan, then add the thyme. Allow the liquid to bubble for 2-3 minutes until evaporated. Remove from the heat, stir in the mascarpone and season to taste.
Step 3 of 4
Roll out the pastry into a rectangular shape until it forms a thin layer and cut into four. Spoon one-quarter of the mixture on to the centre of each quarter of pastry. Brush a little beaten egg around the edges, fold over the pastry and press firmly to seal.
Step 4 of 4
Brush the remaining egg over the closed pasties, score the tops with a knife, if liked, and cook in a preheated oven, 200°C, Gas Mark 6, for 20 minutes until golden and crispy.
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