Yabby turnovers with truffle (chausson d'écrevisses aux truffes

• Produce

  • 37 3/4 cm 1 piece celery
  • 1 Carrot
  • 2 Mushrooms, medium
  • 1 Shallot
  • 10 g Truffle, fresh

• Refrigerated

  • 1 Egg yolk mixed with

• Baking & Spices

  • 1 Pepper, freshly ground
  • 1 Salt

• Oils & Vinegars

  • 1/2 tbsp Red wine vinegar

• Bread & Baked Goods

  • 4 Of rolled puff pastry, rounds

• Dairy

  • 2 tbsp Butter

• Other

  • 12 Shelled and cleaned yabbies

Found on nonnascooking.com

Description

Directions

• Cut the carrot, celery and mushrooms into julienne sticks about 5 cm (2 inches) long and 2 mm thick.
• Heat the butter in a frypan and cook the chopped shallot for 2 minutes. Add the vinegar and bring to the boil. Add the vegetables and stir-fry until soft but still a bit crunchy. Season the vegetables with salt and pepper, then gently stir in the yabbies.
• Lay the puff pastry disks on the bench and brush the edges with a little diluted egg yolk.
• Preheat the oven to 200°C (400°F/Gas 6).
• Garnish the centre of the pastry with 2 yabbies and 1 tablespoon of vegetables. Top with a little truffle then fold the pastry disks over and pinch the edges closed. Brush the top with diluted egg yolk and make a light criss-cross pattern with a fork on top.
• Bake the turnovers in the oven for about 20 minutes until the pastry is well cooked.
• Styling by Jerrie-Joy Redman-Lloyd