Pastry Cups Stuffed with Mushrooms and Asparagus
(Percentage of daily recommendation)
|Calorie||894 kcal||(43 %)|
|Protein||16.46 g||(17 %)|
|Fat||63.43 g||(55 %)|
|Carbohydrates||66.04 g||(44 %)|
|Sugar added||1.05 g||(4 %)|
|Roughage||2.09 g||(7 %)|
|Vitamin A||322.2 mg||(40,275 %)|
|Vitamin D||0.38 μg||(2 %)|
|Vitamin E||2.48 mg||(21 %)|
|Vitamin B₁||0.66 mg||(66 %)|
|Vitamin B₂||0.96 mg||(87 %)|
|Niacin||11.75 mg||(98 %)|
|Vitamin B₆||0.25 mg||(18 %)|
|Folate||212.26 μg||(71 %)|
|Pantothenic acid||2.03 mg||(34 %)|
|Biotin||7.51 μg||(17 %)|
|Vitamin B₁₂||0.55 μg||(18 %)|
|Vitamin C||6.29 mg||(7 %)|
|Potassium||716.81 mg||(18 %)|
|Calcium||103.12 mg||(10 %)|
|Magnesium||39.69 mg||(13 %)|
|Iron||4.45 mg||(30 %)|
|Iodine||25.46 μg||(13 %)|
|Zinc||2.41 mg||(30 %)|
|Saturated fatty acids||23.96 g|
- For the pastry
- 400 grams
Puff pastry dough (room temperature)
- 4 tablespoons
- For the stuffing
- 250 grams
- 350 grams
mixed Mushrooms (such as Braun caps)
- 2 tablespoons
freshly ground Pepper
Preheat oven to 220°C (approximately 425°F) . Line a baking sheet with parchment paper.
For the pastry, roll out puff pastry into a roll about 1/2 cm (approximately 1/4 inch) thick. Cut 40-48 round shapes, each about 8 cm (approximately 3 inches) diameter. Place 10-12 circles on baking tray and pierce with fork 2-3 times and brush edges of each circle with a little water.
Cut remaining puff pastry into rings, each about 2 cm (approximately 3/4 inches).
Whisk together egg yolk and milk.
On baking sheet, stack 2-3 rings on each circle and sprinkle a little water between each layer, forming a small cup. Brush top ring with egg yolk and milk mixture and bake immediately for about 10-15 minutes.
For pastry lids, line a baking sheet with parchment paper. From remaining puff pastry, cut small circles to top each pastry cup. Brush with egg yolk and milk mixture and bake. Let cool on a wire rack.
For the stuffing, rinse asparagus, peel bottom third, cut into 3 cm (approximately 1 inch) long pieces and blanch in salted water for about 6 minutes until al dente and drain. Clean mushrooms and leave whole or slice, depending on size. Melt butter in a pan and sauté mushrooms. Season with salt and pepper and sprinkle with lemon juice and let simmer.
For the sauce, peel onion and chop finely. In a saucepan, melt butter and sauté onion, sprinkle with flour and cook a little longer. Deglaze pan with broth. Add mushrooms to liquid and bring to boil. Reduce heat and simmer for 5-10 minutes. Add wine and season to taste.
Whisk together egg yolks with cream and gradually add into mushroom mixture until sauce thickens, not allowing sauce to boil. Season to taste and add asparagus. Fill pastry cups with warm filling.
To serve, garnish pastry cups with parsley and top with pastry lid.