Pies with mushrooms and pancetta
4 servings
45 minutes
Mushroom and pancetta pies are a refined blend of European gastronomy and home comfort. The crispy puff pastry serves as the perfect base for the delicate mushroom filling, rich in the aromas of butter, herbs, and spices. The history of such pies traces back to French culinary traditions, where puff pastry is used to create elegant appetizers. Pancetta, fried to a golden crust with maple syrup, adds a savory sweetness and depth of flavor to the dish. This recipe is perfect for festive occasions when you want to delight guests with something special. The pies can be served as a hot appetizer or used as a main dish alongside a light salad. Their rich taste makes each serving a true culinary delight.
1
Preheat the oven to 200 degrees.
2
Roll out the dough into a thin sheet and place it between two greased sheets of baking paper.
- Yeasted puff pastry: 300 g
3
Bake for 20-25 minutes until golden and crispy. Cut the crust into small squares.
4
Fry the mushrooms in butter until cooked and the juice has completely evaporated. Then add cream, broth, and spices and heat. Finally, add finely chopped herbs.
- Fresh mushrooms: 400 g
- Butter: 1 tablespoon
- Cream: 150 ml
- Chicken broth: 1 tablespoon
- Fresh herbs: 1 bunch
5
Cut the pancetta into small squares, brush with maple syrup, place on baking paper, and grill until crispy and golden.
- Pancetta: 4 pieces
- Maple syrup: to taste
6
Place pieces of crispy dough on a plate, add a spoonful of mushrooms on top, and a piece of pancetta on top.
