Ham and mushroom vol-au-vent
Instructions
15376 SFOGLIATELLE ham and MUSHROOMS INGREDIENTS for 4 PEOPLE a box of puff pastry, 2 onions, 300 g of porcini mushrooms, 50 g of sliced ham, olive oil, salt.
Slice the onions very thin slices and carrot and in a bit of oil, soft focus, until they are golden.
Roll out the puff pastry and, with the help of a pastry cutter or a glass, cut discs of 5 cm in diameter.
Cook for 15 minutes in the oven at a high temperature, previously heated, and let them cool.
Cut the mushrooms into thin slices, sprinkle the pretzels and let them jump over high heat in a little oil.
Delete the cooking fat, and then in the same Pan sauté the ham.
Spread onions over the sfogliatelle dough and cover with sliced mushrooms and strips of ham.
Serve hot.
