These pies are mushroom caps stuffed with breadcrumbs and cheese wrapped in puff envelopes test. Cooking them is easy if you have a ready-made puff dough. Choose large mushrooms so that in their hats fit as many toppings as possible. Serve Crispy Fragrant pies with vitamin salad of pears and herbs in light French refueling. The dish turns out to be very satisfying and can become full independent lunch or dinner. Nutrition value of one serving: (total 4) Calories 736, total fat 47 g., saturated fat g., proteins 27 g., Carbohydrates 54 g., Fiber g., Cholesterol mg., Sodium mg., сахар г. 
Time: 45 мин. Complexity: easy Servings: 4 The recipes use volumetric containers with a volume of: 1 glass (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (Art.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml
Ingredients for the recipe:
- Large sheet of puff pastry (0.5 kg)
- 1 tsp Dijon mustard
- 4 large champignon caps
- 1/3 Art. breadcrumbs
- 2 tbsp. grated cheddar and / or munster
- 1 large egg, beaten
- 1 shallot, finely chopped
- 1.5 tbsp. l red wine vinegar
- 3 tbsp. l olive oil
- 180 gr. Corn salad or other green salad (about 6 Art.)
- 1 pear, thinly sliced
- Flour, for powder
Recipes with similar ingredients: puff pastry, pears, cheddar cheese, Munster cheese, champignon mushrooms, wine vinegar, Dijon mustard, breadcrumbs, corn salad
Recipe preparation:
- Preheat the oven to 220 ° C. Cover the parchment baking sheet paper and sprinkle with a cooking spray.
- On a lightly dusted surface, roll out the puff the dough is squared with a side of 35 cm. and cut it into four 17.5 cm square. Lubricate the center of each square with mustard and sprinkle with salt and pepper. Fill the mushroom caps with the hole up, salt and pepper.
- In a bowl, mix the breadcrumbs and cheese and sprinkle with this a mixture of mushrooms. Fold the edges of the dough, pleating, together to completely close the mushrooms; hold the dough and seal. Grease both side of the dough with beaten egg. Put the pies upside down baking sheet, make cuts in the upper part and bake until crispy golden crust, 25 minutes. Allow to cool slightly.
- Meanwhile, in a bowl, mix shallots, vinegar, salt and pepper over taste, then stir in a whisk with olive oil. Shuffle dressing with lettuce and pear. Serve salad with pies.
