Raclette, Mushroom, And Honey Pastries

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 16
• 1/2 lb raclette cheese, cut into 16 equal portions (chef ryan used roth kãƒæ’ se wisconsin raclette, excellent!)
• 1 teaspoon salt
• 1 teaspoon black pepper
• 14 ounces puff pastry, thawed and rolled thinly and cut into 16 portions (squares or rounds)
• 2 egg yolks, beaten
• 2 ounces honey
• 2 tablespoons truffle oil
• 2 -3 shiitake mushrooms, chopped
• tomato conserve (i use tomato conserve)

Recipe

• 1 preheat oven to 400.
• 2 mix the honey, truffle oil, and chopped mushrooms together in a small mixing bowl.
• 3 place a piece of raclette cheese just off-center on each puff pastry piece.
• 4 spoon a little of the honey mushroom mixture onto each pastry.
• 5 moisten the edges of the pastry with egg wash.
• 6 fold each pastry in half to form a half-moon shape.
• 7 crimp edges with a fork to seal.
• 8 brush each pastry with egg yolk and bake on a silicon (or parchment) lined cookie sheet for 20 minutes until golden and puffed.
• 9 spoon tomato conserve (tomato conserve) on top of each pastry and serve immediately.