Pork fonds and mushrooms

Ingredients

• 600 g of Paris puff pastry
• 400 g of mushrooms
• 6 shallots (60 g)
• 40 g butter
• 120 g white wine
• 40 g of garlic
• 400 g pork shoulder
• 200 g smoked chest
• 20 g parsley leaf
• 12 g of tarragon stripped
• 2 egg yolks

• salt, pepper

Preparation

1. Wash and chop the mushrooms. Peel the shallots and chise them. Melt the butter in a saucepan and sweat the shallots.

2. Deglaze with the white wine, add the crushed garlic then the mushrooms, stir. Cover and leave over low heat for a few minutes. Remove the lid and keep stirring until all the liquid has evaporated. Season and keep cool.

3. Chop your shoulder and chest. Add 7 g of salt and 2 g of pepper. Chop parsley and tarragon.

4. Add herbs and mushrooms to the stuffing. Mix and put in a pastry pocket.

5. Spread the puff pastry in a rectangle of 80 x 25 cm. Make a 3.5 cm hole in the pocket. Form a sausage in the center, over the entire length. With a brush, spread egg yolk along the stuffing on a strip of dough. Fold the dough to form a long slipper and cut 6 fonds.

6. Place the fonds on a baking sheet covered with baking paper. Brown them with the rest of egg yolk and let go in the fridge for 30 minutes.

7. Incise the top with a sharp knife.

8. Cook in the preheated oven at 200 ° C for 10 minutes, then lower the temperature at 180 ° C and extend the cooking for 20 minutes.