Mushroom puff pastry

1. Heat the milk in a saucepan. Melt the butter in another, add flour and stir vigorously. Stir in the milk, and continue to mix for 3 minutes and remove from from the heat. Add 2 egg yolks, whisking, salt and pepper. Add the grated cheese and set aside.

2. Cut off the mushroom stems and wipe the dirt with a damp paper towel, and slice the caps. Put on high heat in a pan with a little oil until they lose their juice and begin to brown slightly. Season them in the en of cooking.

3. Bone the ham shank, degrease and cut the flesh into small cubes. Mix with the sauce and mushrooms.

4. Divide the dough into 2 portions and cut into 2 squares of equal size. Preheat the oven to th. 7-210°C. Transfer one of them on a baking sheet lined with a sheet of parchment paper and spoon some of the mixture, leaving a 2 cm edge all around. Cover with the second square sealing the edges with your fingertips.

5. Mix the last egg yolk with 1 tablespoon of water and brush the top of the dough. Gently draw with the tip of a knife. Bake for 20 minutes. Bring the temperature at th. 6-180°C and cook for 10 minutes. Serve hot with a salad.

Our cooking tip: this recipe will be much tastier if you use wild mushrooms such as morels or chanterelles. Also add asparagus to enrich the taste of your puff pastry.

Photo credit: Sucré Salé