Vol au vent with mushrooms with black pepper, white and pink

00774 VOL AU VENT with MUSHROOMS with black pepper, PINK and white INGREDIENTS for 4 people: 2 discs of ready-made puff pastry, a beaten egg yolk, butter, 100 g of diced cooked ham, 50 g of dried porcini mushrooms, 200 ml of white sauce, a tablespoon of chopped parsley, salt, white pepper, black and pink Preheat oven to 200 degrees and then Soak mushrooms in warm water.

Unroll the phyllo already ready, leaving it leaning on paper that enveloped.

With a flower-shaped cookie cutters cut out many forms and only half of them have a hole in the Center with a round pasta cutter.

Arrange the flowers on a plate lined with parchment paper, moisten the edge with a little water and overlay the flowers with the hole.

Stamped pasta with a toothpick and brush the surface of the flowers with the beaten yolk.

Bake and cook for about 15 minutes.

Remove from the oven, take a slight pressure with your finger in order to create space for the filling.

Meanwhile, melt a little butter in a frying pan, place the ham into cubes and let it Brown, stir and add the mushrooms soaked and squeezed.

Stir the sauce, chopped parsley, salt and plenty of ground black pepper, white and pink.

Continue cooking for another 5 minutes and stuffed the vol au vent.