Title: Turkey, Spinach And Stuffing Croustade
Categories: Food networ, Food6
Yield: 1 servings

-----------------------------------PASTRY-----------------------------------
500 g Flour
250 g Corn starch
450 g Butter
30 g Salt
1 Egg
75 ml Water
1 lb Large leaf spinach
1 lg Shallot; finely chopped
200 g Turkey; chopped
6 sm Button mushrooms
6 sm Button onions
1/2 pt Veal stock
100 g Stuffing
1 Egg yolk

Make the pastry in the usual way.

Fry the shallot without colouring and add spinach, sweat until cooked and
set aside.

Line a small 4 inch buttered muffin ring with the pastry. Leave a little
over the top of the ring. Add the cooked spinach to the pastry case. Place
the turkey that has been cooked with a small amount of shallot. Finally
place in a small circle of the ready made stuffing. Close the excess pastry
over the top of the ring and brush with egg yolk. Roll out a circle of
pastry to form the croustade, rest in the fridge for 1 hour then brush with
egg yolk and bake in the oven at 180C/gas 7 for approximately 20 minutes.

Meanwhile, prepare the garnish, saute the baby onions which will have been
pre-blanched in boiling salted water for 1 minute. Add the button mushrooms
and set aside. Heat the veal stock and take the croustade from the oven and
put on a plate. Place the mushrooms and onions around and pour on the veal
stock to complete the dish.

Converted by MC_Buster.

Converted by MM_Buster v2.0l.