1/2cdried mushrooms, hydrated in hot water and diced
1celery rib, minced
1/4cdried apricots or sour cherries, roughly chopped
1 1/2tbsp.truffle oil
1 1/2tsp.black pepper
1/2tsp.fennel seeds, roughly chopped
1/2tsp.juniper berries, roughly chopped
Beaten egg for egg wash
Finishing salt for garnish
1batch rough puff pastry from Bon Appetit
Chop all the ingredients that need to be and mix everything together throughly with your hands, chill until needed.
Prepare one batch of rough puff pastry, chill thoroughly.
Preheat an oven to 425F.
Roll the pastry out into a large rectangle, split down the middle lengthwise. Split the filling in half and shape into a log, use damp hands to squeeze and pat the meat the length of the pastry. Place the filling log about 1 inch from the edges, fold the pastry over the top and snuggly tuck together. Crimp the edge with a fork, brush with the egg wash, score the top lightly, garnish with finishing salt and cut into desired lengths. Repeat with the remaining pastry and meat filling.
Bake at 425F for 25-30 minutes until golden brown all over.
I’m a tall ship cook, I prefer to cook with water beneath me, no land in sight and lots of mouths to feed. I like to play with bold flavors, pushing people’s taste buds in new directions and using a recipe as a guideline, my hands are my measuring spoons. Read More about “About Me“…