Entremont Saint Mont des Alpes cheese mini-pies
- 2 sheets of shortcrust pastry
- 3 slices of ham
- 250g white mushrooms
- 170g Entremont Saint Mont des Alpes cheese
- 1 egg
- 2 tablespoons crème fraîche
- 10g butter
- 1 egg yolk (for glazing)
- Salt and pepper
Slice the mushrooms and brown in a pan for a few minutes in frothy butter. Set aside to cool.
Slice the ham into small cubes then add 150g Entremont Saint Mont des Alpes cheese, the crème fraîche, the egg and the mushrooms. Mix well and season to taste.
Roll out the short crust pastry sheets and cut into rectangles about 4 cm by 7 cm. Brush the edges with the egg yolk diluted with about 3 cl of water.
Garnish half of the rectangles with a large tablespoon of the filling then cover with the remaining rectangles. Seal the edges, pressing them down gently with a fork. Lightly brush the mini pies with the egg yolk glaze and sprinkle the rest of the Entremont Saint Mont des Alpes over the top.
Place the mini pies directly in your dish or the OptiGrill’s Snacking & Baking accessory and bake for 25 minutes at the yellow setting and then a further 10 minutes on the red setting.
Photo credits : Stéphanie Iguna @Geekandfood