{martindwyer.com} {Words} {Welcome} {Recipes} {Martin} {Restaurant} {Glass} {Chambre d'Hôte}
  {Desserts}  {Fish Mains}  {Healthy}  {Meat Mains}  {Misc}  {Poultry Mains}  {Side Dishes}  {Soups}  {Starters}  {Vegetarian Mains} 
 
Mushroom and Cashel Blue Pirozhkis with Mustard Fromage Frais

(serves 4 as a starter, 2 as a main course)

8 oz. Mushrooms (including some different ones if possible)
2 oz. Butter
1 tbs. Lemon juice
salt and black pepper
2 tbs cream
4 oz. Cashel Blue
1 lb. Puff Pastry
1 tub Fromage Frais (roughly 8 oz.)
1 tbs. Whole Grain Mustard
2 tsp. Honey
1 egg (beaten)

Quarter the mushrooms (or cut into more pieces if large).
Fry these in the butter until they are dry and starting to colour.
Season with the lemon, salt and pepper and cook in the cream.
Let this cool.
Cut the cheese into small dice and mix with the mushrooms.
Roll out the pastry and cut it into 8 circles roughly 4" in diameter.
Put a spoonful of mushroom mix into the centre of each circle.
Paint the edges with egg wash and fold over to form a halfmoon pie enclosing the mushrooms.
Press down the edges of the pastries with the back of a fork to seal.
Pre heat the oven to Gas 6, 200C, 400F.
Paint each pie with egg wash and cook at this temp for 12 to 15 mts. until puffed up and golden.
While they are cooking mix together the fromage frais, mustard and honey to make the sauce.
Serve the Pirozhkis straight from the oven with the sauce on the side.



April 14, 2006 09:12 PM | 0 Comments
  Martin Dwyer
Consultant Chef