World Cuisine
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At the heart of Brittany, where the sea and the land meet, a dish is born that appeals to the most discerning palates. Shrimp, mushrooms, and cheese, three high-quality ingredients, combine to offer a perfect dish, known as “entrée en croûte”.
👥 Servings : 4 | ⭐ Rating : ★★★★☆ (4/5)
🥘 Ingredients
- 1 pie crust
- 400g shrimp, peeled
- 150g Swiss cheese, cut into cubes
- 1 box of mushrooms, chopped into small pieces
- 1 onion, chopped
- 30g butter
- 3 tablespoons of parsley, chopped
- 1 egg yolk
- Salt, pepper
👨🍳 Instructions
- Melt half of the butter in a pan, then add the chopped onion and sauté until it turns golden. Add the small pieces of chopped mushrooms, season with salt and pepper, and cook until all the water evaporates, stirring with a wooden spoon.
- In another pan, heat the remaining butter and add the peeled and chopped shrimp, season with salt, pepper, and add the chopped parsley off the heat, mix well.
- Roll out the pie crust to a thickness of 2mm on a floured work surface and cut out disks with a round cutter.
- Place 2 cubes of cheese, 1 tablespoon of mushroom mixture, and 1 tablespoon of shrimp mixture on each disk. Brush the edges of the disk with egg yolk diluted with water, fold it in half to form a turnover, press the edges gently with the back of a fork, repeat the same process with the other disks.
- Brush the turnovers with egg yolk, then place them on an oiled baking sheet.
- Bake the turnover pastries in a moderately hot oven until they are well browned.
- Serve the turnover pastries immediately.
🏷 Tags: Pâte brisée crevettes fromage conté champignons oignon beurre entrées cuisine du monde
