Puff pastry with Italian-style turkey on mushroom ragout

Ingredients for 4 servings:

• 2 packs of puff pastry (rolls) from the refrigerator
• 4 turkey schnitzels
• 8 slice(s) ham, raw spicy
• 4 tsp pesto
• 4 tsp tomatoes, chopped, pickled
• 1 onion(s)
• 3 garlic cloves
• 1 tsp rosemary, chopped, fresh
• 8 tbsp balsamic vinegar
• 250 ml wine, white, dry
• 2 tbsp butter, cold for binding
• 4 tbsp Parmesan, freshly grated
• salt and pepper
• 1 egg(s) , for the puff pastry
• Sugar
• 500 g mushrooms (chanterelles)

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

200°C. Then roll out the puff pastry. Pound the meat, spread it with pesto, place the ham on top, then place the chopped tomatoes on top and fold together. Season the outside well with salt and pepper and wrap it nicely in puff pastry. If there is some dough left over, I put the guests’ name signs on top. Place on the baking tray and bake in the oven for approx. 20-25 minutes. Brush it well with the egg. Cut the mushrooms: small ones into quarters, large ones into eighths (i.e. roughly chop the onion, garlic and rosemary. Preheat the pan, sauté everything except the mushrooms in olive oil, then add the mushrooms. Fry briefly (1-2 minutes), then add a little sugar, salt and pepper and deglaze with balsamic vinegar and wine. Bring to the boil briefly, add a little pesto and season to taste. Just before the delicate puff pastry parcels are ready, lightly thicken the sauce with the cold butter. If you don’t like that, you can also use a little sauce thickener. Arrange the mushrooms with a little sauce in the center of the plate and place the parcel on top. Sprinkle the Parmesan cheese around the outside of the puff pastry and over the mushrooms.