The night before had defrosted the puff pastry. The very fine chopped onion fought next to the carrot in a pan, in which the rudimentary cubes of what was previously a pork sirloin had previously gold.
| 🚻 | 🕘 | 🍵 | 🤯 |
| Ingredients to make meat and mushroom cake: |
| 2 large sheets of puff pastry 1 onion 2 or 3 large carrots 1 kilo of pork loose 1 mushroom tray 1 jet of white wine 1 good jet of soy sauce olive oil salt pimienta white Flour butter (for the mold) 1 egg white (decoration) |
Ingredients to make meat and mushroom cake:
2. When the vegetable poached, I added the mushrooms cut into sheets and the meat previously splashed by rejoiceing the mixture with a jet of white wine. Thus it boasted over medium heat for 5 minutes, after which, I added a good stream of soy sauce. I lowered the heat to a minimum and I would keep it for the next 10 minutes, the necessary time to extend the puff pastry.
3. I flour the kitchen table and extended the perfect square of puff pastry. The roller, also floured. Little by little I extended the dough until it was left by a thickness of 1/2 centimeter.
4. I cradled in my arms the (now huge) sheet of puff pastry, depositing it with great care in a smeared butter mold about 5 cm high.
5. I took the meat and placed it carefully on the warm puff pastry sheets. I placed the other layer of dough on the mold and sealed the cake with the help of a fork, firmly tightening the puff pastry on the edge.
6. The oven, preheated at 150 degrees. I entertained the ornaments of the puff pastry dough. I varied the whole with an egg white, and made a 1/2 cm diameter hole in the center of the dough (after all I wanted to eat it, not to jump through the air). Baked for 30 minutes, to enjoy the smells and flavors of you will see foot.
