Mushroom pies on salad

We often have dinner parties because for my husband and me it is a real pleasure to gather our friends around a good meal and good wines and cocktails.

Especially in autumn, when it’s vacillating between sun and rain and the evenings get cold, we’re happy to welcome them around the fireplace and just enjoy their friendship and company!

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I always try to make interesting and varied menus, because for me it is my way of thanking them for their presence and their friendship.

One starter I love to make are the salad plates with their mushroom pies.

It’s perfect, as the filling and dressing can be prepared the day before, the salad is prepared a couple of hours before, having everything washed and cut, ready to just be placed on the plate. And the pies can wait in the fridge, ready to go into the oven 20 minutes before serving the starter. Ideal as that way I can enjoy my friends without spending too much time in the kitchen.

One can also make one single big pie that is cut into slices.

Recipe Salad plates with their mushroom pies

  • For the mushroom pies (6 people)
  • 2 shallots
  • 1 clove garlic
  • 250g mushrooms
  • 1/2 bunch parsley
  • 1 tablespoon butter
  • 1/2 teaspoon dried thyme
  • salt
  • freshly ground white pepper
  • 1 slice of cooked ham, 60g
  • 1 egg
  • 1 tablespoon crème fraîche
  • Puff Pastry
  • 1 tablespoon milk
  • For the salad
  • salads of various colors and leaves
  • cherry tomatoes
  • toasted pine nuts
  • Dressing

Peel the shallots and garlic. Clean mushrooms, wash parsley and shake dry. Finely chop everything. Melt the butter in a frying pan. Add vegetables with thyme, salt and pepper and stir until all cooking liquid has evaporated. Remove from heat and allow to cool.

Finely chop the ham, separate the egg and keep the egg yolk on the side. Stir ham, egg whites and crème fraiche into mushroom mixture. Refrigerate.

Take the puff pastry and cut into the desired shape. Round or square, it’s up to you. Wet the edges of the slippers and place the mushroom filling in the middle. Close the individual pies by pressing firmly around the edges with your fingers, then with teeth with a fork.

Place the pies on a baking sheet. Mix the egg yolk with the milk and brush the pies with this mixture.

Bake the pies in a preheated oven at 220 oC for 12 to 15 minutes. Serve hot with salad.

TIP if you ever have too much stuffing, don’t panic, it freezes perfectly. And if you want to make a vegetarian version, just omit the ham.

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