Creamy, tender pork loin (200g)
Fresh or canned mushrooms, finely chopped (120g)
Grated Muenster cheese (1 cup)
Two packages of puff pastry dough, thawed or homemade (800g)
Creamy, tender pork loin (200g)
Fresh or canned mushrooms, finely chopped (120g)
Grated Muenster cheese (1 cup)
Two packages of puff pastry dough, thawed or homemade (800g)
In a large skillet, sauté the fresh pork loin without its skin with the mushrooms until they're nicely browned, stirring occasionally
Remove and let excess liquid drip off on paper towels
Mix with Muenster cheese
Roll out puff pastry dough on a floured surface to a rectangle of 70 x 30 cm (about 27.5 x 12 inches)
Cut into squares of 7 x 7 cm (about 2.75 x 2.75 inches)
Place 1 tablespoon rame of filling in the center of each square; moisten the edges with water
Fold in half to form triangles
Closure with a fork
Repeat the operation with the remaining puff pastry dough
Arrange on an ungreased baking sheet, dampened with water, and bake at 220°C (425°F) until golden brown
To freeze, arrange the triangles without baking in a suitable container for the freezer, intercalating each layer with plastic wrap
To thaw, start by preheating the oven to a high temperature (220°C or 425°F) for about 35 minutes before serving
Bake on an ungreased baking sheet, moistening with water for about 20 minutes, until golden brown
Can be frozen up to 1 month
To thaw, take directly to the oven or remove from the freezer and let it warm up before reheating.
