Sandwiches can’t get a lot better. This deeply flavourful ragout, made from fresh mushrooms, is hearty as ever.

30 minutes

Ingredients for 4 people

  • 20 slices puff pastry
  • 500 g mushrooms, sliced
  • 500 ml water
  • 100 grams butter
  • 120 grams flour
  • 50 grams spring onions
  • Salt
  • Pepper
  • 1 egg
  • Fine breadcrumbs
  • 10 grams fresh parsley

Preparation

  1. Make a roux* of butter and flour.
  2. Add the sliced mushrooms (save a few for later) and water and season with pepper and salt. Let it cook until you get a nice, thick ragout.
  3. Chop the spring onions in fine rings and add it to the ragout with the finely chopped parsley and turn off the heat to let it cool.
  4. Once cooled down, place the cold ragout in the middle of one puff pastry slice and close it by placing another slice on top of it, sealing the edges with a fork.
  5. Place the sandwich on a baking sheet and lightly coat it with a beaten egg.
  6. Sprinkle with fine breadcrumbs and then add a few cuts in the top slice using a sharp knife.
  7. Bake in a preheated oven at 220°C during 12 minutes.
  8. Save a few sliced mushrooms and use them to garnish your dish.

*Roux is basically butter and flour together before adding in the liquid you want thickened.

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