John Myers
Omajova Pies with Kalahari Truffle and Fig Purée
The perfect omajova pies with kalahari truffle and fig purée recipe with a picture and simple step-by-step instructions.
- 1 packet Frozen puff pastry
- 50 g Butter
- 500 g Omajova mushroom
- 300 g Leek
- Pepper
- Garden herbs
- 20 g Truffle
- 100 g Grated cheese
- 200 g Fig butter
- Brush the puff pastry with 20 g butter and place in layers on 5 pie tins. Chop mushrooms (mushrooms as a substitute) and leek and fry with 30 g butter. Season with grated truffle, pepper and herbs. Pour into the puff pastry and cover with grated cheese. Put the whole thing in the oven preheated to 140 degrees and bake for about 20 minutes. Remove from the molds, arrange on a plate and serve with a dollop of fig puree.
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