By now you know I love puff pastry and nothing is better than great quality wagyu beef with ginger, thyme, caramelized onions, and mushrooms. Just remember to drain the moisture out of the mushrooms to avoid soggy pastry. And invest in good quality meat.
The pastry design was time consuming and made it a little more challenging to work with puff pastry dough which needs to stay cold. If I were to make this again, I’d skip the design work. This pastry was inspired by Paul Hollywood’s recipe, with modifications to the filling.
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