Beetroot in puff pastry

Course Side dish
Cuisine Dutch
Servings 4 pax

Ingredients
  

  • 4 pcs Bieten

Duxelle

  • 200 g Sjalot
  • 2 clove Knoflook
  • 400 g Forest mushrooms
  • 3 tblsp Dried porcini
  • 2 tblsp Olijfolie
  • 2 tblsp Balsamicoazijn
  • 200 g Roomkaas

Afwerking

  • 1 pcs Ei
  • Puff pastry

Instructions
 

Beetroot

  • Pre heat the oven to 200ºC. Wrap the beets in alu film and cook in the oven for about 60 minutes.

Duxelle

  • Cut the sjalot, garlic and mushrooms in a kitchen machine. Heat the oil and pan fry the mushroom mix. Add the balsamico vinegar and bring to the taste with salt and pepper.

Finish

  • Roll the puff pastry to a big slice. Blend the fresh cheese with the mushroom mix and spread over the puff pastry. Place the beetroot over the mushrooms, add more mushrooms over the beetroot and fold the puff pastry around until it is closed. Finish and decorate with the remainings of the puff pastry and brush with egg yolk. Put in the oven for 20 minutes until the crust is golden brown.
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