Ingredients
Baking material:
- baking tray lined with baking paper
For 4 pieces:
Filling:
- 150 g chanterelles
- 100 g lean smoked bacon in strips (Organic)
- 50 g sweet onion, chopped
- 100 g frozen broad beans
- 3 tbsp. breadcrumbs (panko)
- 1 tbsp. finely chopped flat-leaf parsley
Dough:
- 8 slices of frozen butter puff pastry
- (approx.12x12cm)
To cover:
- 1 beaten egg
Serve with:
- Small tomatoes
For me, the chanterelle is the king of wild mushrooms. He cannot be tamed, yet. Too bad, because in the Netherlands he is on the red list in the vulnerable category. We don’t know exactly why. By picking these mushrooms too much? Because of the ‘acid rain’? How does the mycelium behave? So we often have to make do with the chanterelle from abroad. Season for Europe: June-October. In the Netherlands usually August. But I was quite surprised to come across them this year at the end of May. Never seen. Climate change? Or no more acid rain?
Anyway.. here is my family recipe for an enthusiast.
- To start, cut away the bottom of the chanterelles. Then wipe carefully with a soft brush. Halve large specimens. Rinse in a sieve. Let dry on kitchen paper.
- In the meantime, make a staggered stack of the puff pastry slices (with the plastic sheets). Let thaw under a tea towel.
- Hold the frozen broad beans in a sieve under the warm tap for a while. Rub off the skins.
- Preheat the oven to 225 ˚C.
- Arrange 4 slices of dough (without the plastic) on the lined baking tray. Brush with egg. Place a tablespoon of breadcrumbs mixed with finely chopped parsley in the middle. Place the chanterelle mixture on top as a mound. Cut the other slices of dough (without the plastic) crosswise on a work surface, keeping an edge free all around. Place over the fillings. Press the outer edges with your fingertips. Unfold the top slices. Brush with beaten egg.
- Baking: 15-20 minutes on the middle shelf. Reheating: 15 minutes at 220˚ C. Eat warm with tomatoes. Can be frozen. Before reheating defrost in microwave.
Wine: Red Côtes du Rhône.
