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If you're looking for an elegant, stress-free buffet prepared in advance... I've already imagined it for you.
And if you prefer dinner served at the table, I also offer other complete menus.
Mushroom coleslaw on salad (traditional method & Thermomix)
Description
I love entertaining in autumn: when the sun is still shining, the rain is setting in, and the open fire is warming our hearts. It's in this cosy atmosphere that I prepare warm dinners for our friends, with carefully prepared and varied menus. This starter is ideal: the turnovers are prepared in advance and the salad is just waiting to be served at the last minute. Perfect for making the most of your guests, without spending the whole evening in the kitchen!
Ingredients
Instructions
- TRADITIONAL METHOD
Preparation - Traditional version
1. Peel the shallots and garlic. Clean the mushrooms and wash and dry the parsley. Chop everything finely.
2. Melt the butter in a frying pan. Sauté the vegetables with the thyme, salt and pepper until the liquid has evaporated. Leave to cool.
3. Chop the ham. Separate the egg white from the yolk. Add the ham, egg white and crème fraîche to the vegetables. Chill in the fridge.
4. Cut the puff pastry into circles or squares. Place a little filling in the centre of each piece. Moisten the edges, close and seal with a fork.
5. Place the turnovers on a baking tray. Mix the egg yolk with the milk and brush over the turnovers.
6. Bake at 220°C for 12 to 15 minutes, until golden brown.
7. Serve hot, on a plate of salad garnished with cherry tomatoes and toasted pine nuts.
Tip: If there's any stuffing left over, freeze it! And for a vegetarian version, simply leave out the ham.
THERMOMIX® METHOD
Preparation - Thermomix version
1. Place the shallots, garlic, mushrooms and parsley in the bowl. Blend for 5 seconds on speed 5. Scrape down the sides.
2. Add butter, thyme, salt and pepper. Cook for 15 mins / 100°C / reverse / speed 1 without a beaker. Leave to cool.
3. Without washing the bowl, add the chopped ham: blend for 3 sec / speed 5. Add the cooled filling, egg white and crème fraîche. Blend for 10 sec / reverse / speed 2.5.
4. Roll out and cut out the pastry, stuff the turnovers, close and brush with the yolk + milk.
5. Bake at 220°C for 12 to 15 minutes, until golden brown.
6. Serve warm, on a salad plate garnished with cherry tomatoes and toasted pine nuts.
Tip: If there's any stuffing left over, freeze it! And for a vegetarian version, simply leave out the ham.
