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Veal and Pikauba Puff Pastries

Veal and Pikauba Puff Pastries


4 portions

Ingredients

  • 500 g (1 lb) pastry dough
  • 60 ml (1/4 cup) vegetable oil
  • 100 g (4 oz) fresh wild mushrooms
  • 10 g (1 tbsp.) garlic, chopped
  • 10 g (1 tbsp.) shallot, chopped
  • 150 g (1/3 lb) veal, chopped
  • 8 leaves of flat-leaf parsley, chopped
  • Salt and pepper to taste
  • 60 g (2 oz) Pikauba cheese, grated
  • Zest of half a lemon
  • Juice of half a lemon
  • 1 egg, beaten

Creamy Swiss chard

  • 5 ml (1 tsp.) vegetable oil
  • 5 g (1 tsp.) shallot, chopped
  • 5 g (1 tsp.) garlic, chopped
  • 300 g (12 oz) Swiss chard, chopped
  • 150 ml (5 oz) 35% cream
  • 40 g (1 1/2 oz) Pikauba cheese, grated
  • Salt and pepper to taste

Preparation

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  • Roll out the puff pastry into eight circles, 10 cm (4 inches) in diameter.
  • Roast the mushrooms in half the oil. When they are half cooked, add half of the garlic and half of the shallot. Remove from heat and let cool. Chop finely and set aside.
  • Fry the veal in the other half of the oil until it is nicely browned. Add the mushrooms, and the rest of the garlic and shallot. Add the parsley, cheese, lemon zest, lemon juice, salt and pepper. Mix well.
  • Place a quarter of the mixture in the middle of four pastry circles and brush the edges with the beaten egg before placing a second pastry circle over top. Pinch the edges well to ensure there are no gaps. Bake at 400°F (200°C) for 15 to 20 minutes or until brown.

Creamy Swiss chard

  • Brown the garlic and shallot in oil. Add the Swiss chard and slowly bring to a simmer. Add the cream and cheese and season. Cook over low heat for 5 to 8 minutes.
  • Serve the puff pastry on a bed of creamy Swiss chard.

You can use this cheese for this recipe

Accompaniments

Fruity and light

These lighter wines are known for their simple fruity scents, their refreshing quality and their subtle tannins. They should be enjoyed in their youth.

See wines