Pastry Cups Stuffed with Mushrooms and Asparagus
Nutritional values
(Percentage of daily recommendation)
| Calorie | 760 cal. | (36 %) | ||
| Protein | 14 g | (14 %) | ||
| Fat | 59 g | (51 %) | ||
| Carbohydrates | 42 g | (28 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 4.1 g | (14 %) |
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 3.6 μg | (18 %) | ||
| Vitamin E | 3.8 mg | (32 %) | ||
| Vitamin K | 48.4 μg | (81 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 8.4 mg | (70 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 129 μg | (43 %) | ||
| Pantothenic acid | 3.2 mg | (53 %) | ||
| Biotin | 27.3 μg | (61 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 24 mg | (25 %) | ||
| Potassium | 661 mg | (17 %) | ||
| Calcium | 99 mg | (10 %) | ||
| Magnesium | 44 mg | (15 %) | ||
| Iron | 3.3 mg | (22 %) | ||
| Iodine | 31 μg | (16 %) | ||
| Zinc | 2 mg | (25 %) | ||
| Saturated fatty acids | 35.5 g | |||
| Uric acid | 92 mg | |||
| Cholesterol | 375 mg | |||
| Complete sugar | 5 g |
Ingredients
- For the pastry
- 400 grams Puff pastry dough (room temperature)
- 1 egg yolk
- 4 Tbsps milk
- For the stuffing
- 250 grams green Asparagus
- 350 grams mixed Mushrooms (such as Braun caps)
- 2 Tbsps butter
- salt
- freshly ground peppers
- lemon juice
- For the sauce
- ½ onion
- 50 grams butter
- 50 grams Pastry flour
- ½ l Broth
- salt
- white peppers
- lemon juice
- 1 pinch sugar
- 3 Tbsps white wine
- 2 egg yolks
- 4 Tbsps Whipped cream
- parsley (for garnish)
Preparation steps
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.
