Raclette, Mushroom, and Honey Pastries
Ready In: 40 mins
Serves: 16
Ingredients
- 1⁄2 lb raclette cheese, cut into 16 equal portions (Chef Ryan used Roth KÃ se Wisconsin Raclette, excellent!)
- 1 teaspoon salt
- 1 teaspoon black pepper
- 14 ounces puff pastry, thawed and rolled thinly and cut into 16 portions (squares or rounds)
- 2 egg yolks, beaten
- 2 ounces honey
- 2 tablespoons white truffle oil
- 2 -3 shiitake mushrooms, chopped
- tomato conserve (I use Tomato Conserve)
Directions
- Preheat oven to 400.
- Mix the honey, truffle oil, and chopped mushrooms together in a small mixing bowl.
- Place a piece of raclette cheese just off-center on each puff pastry piece.
- Spoon a little of the honey mushroom mixture onto each pastry.
- Moisten the edges of the pastry with egg wash.
- Fold each pastry in half to form a half-moon shape.
- Crimp edges with a fork to seal.
- Brush each pastry with egg yolk and bake on a silicon (or parchment) lined cookie sheet for 20 minutes until golden and puffed.
- Spoon tomato conserve (recipe #263129) on top of each pastry and serve immediately.
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