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Cote De Veau En Feuil-Letage
Ingredients4 Veal Cutlets each 250 g 8 slices Eggplant 8 slices Ham 250 g fresh Button Mushrooms 500 g Puff Pastry |
MethodHave each cutlet trimmed until bone is about 4 cm from the meat. Cut eggplant into slices aboout 0.5 cm thick and same size as cutlet. Trim ham to same size. Roll cutlet in flour seasoned with salt and pepper, saute in one tablespoon of olive oil for 30 seconds on each side. Put on tray to cool. Saute eggplant pieces in butter until golden brown and sprinkle with salt and pepper. Slice mushrooms and saute in butter until golden brownish and crisp. Roll puff pastry out thinly on floured board and cut into 4 pieces. To one side of each piece of pastry place one slice of ham. On top of this a piece of eggplant and follow with cutlet which is then covered by mushrooms and a slice each of eggplant and ham. A 1 cm border has been left around the filling and this is brushed with beaten egg. Fold other half of pastry over filling and crimp edges together. Allow the bone to protrude at one end. Garnish top with pastry flower. Brush over with beaten egg to glaze. Prod small holes with fork. Refrigerate for 10 minutes. Bake in hot oven at 425 degrees F for 20-25 minute until pastry is well risen and golden brown. |
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