Mushroom Purses with Nutty Pesto
Ingredients
- For the purses
- 12 Chives
- salt
- 150 grams Porcini mushroom
- 1 shallot
- 1 garlic clove
- olive oil
- ½ tsp freshly chopped rosemary
- ½ tsp freshly chopped thyme
- freshly ground peppers
- 3 Tbsps freshly grated Parmesan
- 3 leaves Brick pastry (approximately 24x24 cm or 10 inch square)
- melted butter (for drizzling)
Preparation steps
For the purses: Preheat the oven to 200°C (approximately 390°F).
Rinse chives, shake dry and blanch in boiling salted water. Drain, shock in ice water, drain again and pat dry.
Rinse and mince mushrooms. Peel and mince shallot and garlic. Heat 1 tablespoon oil in a pan and sweat shallot and garlic. Add mushrooms and fry until liquid has evaporated completely. Add herbs and season with salt and pepper. Remove from heat, let cool to room temperature and stir in parmesan.
Spread dough and cut into 12 cm (approximately 4 3/4 inch) squares. Add some of the mushroom mixture, fold up pastries to create purses and secure with chive.
Place purses onto a baking sheet lined with parchment paper. Brush with some melted butter. Bake in preheated oven for about 5-7 minutes, until golden brown.
For the pesto: Peel garlic. Puree in a food processor with nuts. Gradually add oil and stir in parmesan. Season with salt and pepper.
Remove pastries from oven and serve with pesto.
