Cooking: Simply and Well, for One or Many
By Jeremy Lee
-->
Just Added
About the recipe
The jalousie has many incisions made in the pastry to let the steam out, so the pastry can crisp. A large version of this old-fashioned pie is very good, but when made smaller, cooked crisp, cooled then sliced, it makes excellent bites with drinks.
Recipe From
25g dried porcini
3 or 4 shallots
3 cloves of garlic
50g unsalted butter (or use 2 soup spoons of olive oil instead)
1kg large flat mushrooms, peeled and halved then blitzed fine in a food processor
75ml white wine
1 small finger-sized bundle of thyme and summer savory
1 handful chopped parsley
125g freshly grated Parmesan
500g puff pastry or rough puff (see page 251 of Cooking)
1 organic egg, beaten with a teaspoon of cream to make a glaze
Tags