Bacon Mushroom, Tarragon and White Wine Feuilletés
with French Fries and Balsamic Glazed Baby Leaves
- Cereals containing gluten
- Wheat
- Sulphites
- Milk
- Egg
- Milk
- May contain traces of allergens
- Barley
- Celery
- Cereals containing gluten
- Mustard
- Soya
- Wheat
Feuilleté aux champignons, meaning "with mushrooms", is a classic French dish. Flaky puff pastry is filled with sautéed mushrooms in a creamy sauce, usually flavoured with fresh herbs. In this version, adding cheese brings extra richness and depth to the filling.
Ingredients
1 unit(s)
Puff Pastry Sheet
(Contains: Cereals containing gluten, Wheat May be present: Milk)
450 grams
Potatoes
1 unit(s)
Onion
2 unit(s)
Garlic Clove
1 bunch(es)
Tarragon
180 grams
Sliced Mushrooms
1 sachet(s)
White Wine Stock Powder
(Contains: Sulphites May be present: Barley, Celery, Cereals containing gluten, Milk, Mustard, Soya, Wheat)
75 grams
Creme Fraiche
(Contains: Milk)
20 grams
Grated Hard Italian Style Cheese
(Contains: Milk, Egg)
20 grams
Baby Leaf Mix
12 grams
Balsamic Glaze
(Contains: Sulphites)
90 grams
British Smoked Bacon Lardons
Not included in your delivery
150 milliliter(s)
Water for the Sauce
Nutrition Values
Utensils
Cooking Steps
Preheat your oven to 220°C/200°C fan/gas mark 7. Remove the puff pastry from your fridge to allow it to come to room temperature.
Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide fries (no need to peel) and pop them onto a large baking tray.
Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary. Set aside.
Meanwhile, halve, peel and thinly slice the onion.
Heat a drizzle of oil and a knob of butter (if you have any) in a large frying pan on medium heat.
Once hot, add the bacon and onion, season with salt and pepper and fry, stirring occasionally, until softened, 5-6 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.
While everything fries, peel and grate the garlic (or use a garlic press). Pick the tarragon leaves from their stalks and roughly chop (discard the stalks).
Once the onion has softened, add the mushrooms to the pan and fry, stirring occasionally, until browned, 5-6 mins.
Next, add the garlic and fry for 30 secs. Stir in the white wine stock powder and water for the sauce (see pantry for amount).
Bring to the boil, then reduce the heat and simmer until thickened, 4-5 mins.
Meanwhile, pop the fries onto the middle shelf of your oven and bake until golden, 30-35 mins. Turn halfway through.
Once the sauce has thickened, stir in the creme fraiche and simmer for another 1-2 mins.
Remove the pan from the heat and stir in the hard Italian style cheese and tarragon.
Season with pepper, then set aside for a few mins and allow to cool a little.
Cut the puff pastry (see ingredients for amount) into equal-sized rectangles (2 per person).
Spoon the mushroom mixture onto one half of each rectangle, leaving a 1cm border at the sides. Dampen the edges of the pastry with a little water, then fold the top half of the pastry over the filling to enclose it.
Gently press the edges down with the back of a fork to tightly seal the parcel on the 3 open sides.
Carefully transfer the feuilletés to a lined baking tray. Bake on the top shelf of your oven until the pastry is golden, 15-20 mins.
When everything's ready, transfer the bacon and mushroom feuilletés to your plates.
Serve the fries and baby leaf mix on the side.
Drizzle the balsamic glaze over the leaves to finish.
