FRIJE

Instructions

• 1.   Peel and finely slice the shallots.
• 2.   Wash and cut the mushrooms into quarters or sixths, depending on their size.
• 3.   Cut the chicken escalopes into pieces.
• 4.   Heat a drizzle of olive oil in a pan over medium heat. Add the turkey pieces. Season with salt and pepper and sauté for 3 to 4 minutes, stirring.
• 5.   Add the shallots and mushrooms. Sauté everything for 5 to 6 minutes, stirring.
• 6.   Add the fresh cream. Mix well for an additional 1 to 2 minutes. Remove from heat and set aside.
• 7.   Preheat the oven to 200°C (400°F). Unroll the puff pastry onto a baking sheet, then cut it into 4 pieces.
• 8.   In the center of each pastry quarter, add the turkey and mushroom mixture.
• 9.   Fold the edges of the pastry to form the tartlets. Brush the pastry with egg yolk (optional), then bake for 20 to 25 minutes at 200°C (400°F).
• 10.   Once the chicken and mushroom tartlets are nicely golden, remove them from the oven. Serve them on a plate with a green salad seasoned to your taste. It's ready!

Nutritional information *

Reference

• jow.fr/recipes/tartelettes-a-la-dinde-et-aux-champignons-9325euwr0uwg02ts0t7t?coversCount=4&from=menu