Stuffed cupcakes or patties with mushroom filling

Last Updated on September 25, 2024

From puff pastry pre-baked cupcakes, filled in this case with a mixture of sautéed mushrooms, ham cubes, grated cheese … egg, milk, lemon juice and spices, baked in the oven until golden brown, served as a warm appetizer.

Ingredients:

For sheet cakes (patties): 500 g of puff pastry smooth flour to roll out eggs For the mushroom filling: 200 g mushrooms 100 g ham 40 g butter 20 g grated cheese 20 g smooth flour 1 dl white wine 1 dl white wine chicken stock 1 pc yolk muskmelon flower lemon juice parsley pepper salt

Procedure:

1. Roll out the well-chilled puff pastry on a floured work surface into a sheet about 0.5 cm thick, cut out suitably sized rounds, cover the inverted cupcake moulds with these (this is bottom up), or cut out 10 rounds 7 cm in diameter, then prick the centres of five rounds with a round cookie cutter to make a ring in between
2. Brush the full rounds with beaten egg, cover with the intermediate rounds, br /> 3. Bake them first in an oven preheated to 200 °C, reduce the temperature after 5 minutes and bake until golden brown at a temperature of around 160-170 °C
4. Fill the warm cupcakes or patties with the warm filling, cover the patties with the centre rounds and serve immediately.

Preparation of mushroom filling:
1. Prepare a light roux from flour and butter (pour the flour on the melted butter and let it darken slightly while stirring), dilute it with broth, whisk it, boil for a while, then add wine, cook a thick sauce
2. Stir in the egg yolk dissolved in a tablespoon of wine, lemon juice, a pinch of mace, chopped parsley, grated cheese, pepper, salt, stewed mushrooms and ham cut into cubes, stir everything well.

Recommendation:

The doughnuts or patties can also be baked the day before, and reheated in the oven for a while before serving.