Turkey fillet with steak tartare in puff pastry
The recipe is from the book Chicken (Poultry), from 1988, I made a little on my own - mushrooms are added in the original, only I don't really like them
Preparation steps
- Fry the meat in oil or butter, without spices, and leave to cool.
- Add sour cream and chopped parsley to the steak tartare, stir. Spread cold steaks on both sides with a mixture of steak and cream.
- Roll out the puff pastry and cut into squares or rectangles. Put a piece of meat on each, soak the edges with water and wrap the meat. Press the edges well so that the dough does not separate when baked.
- Stir the egg yolk with milk and brush each packet, then pierce each packet in several places with a fork. This will make the dough float better.
- Rinse the tin with water and put a piece of baking paper on the wet, or without that paper. In any case, keep the sheet wet. Arrange the packets on a baking sheet and bake at 180 to 200 degrees for about half an hour, depending on the oven. The dish is ready when the thousand golden-yellow is baked.
Serving
The dish itself may be a little dry, probably because I didn’t put the mushrooms. That's why I served the capsules in the balsamic with the dish and they complement it perfectly, they give freshness. -I wash the pickled hoods well under running water, then fry them a little in olive oil and pour balm over them and leave them on a low heat for about 10 minutes. In addition, I served peas in butter, and sometimes I add glazed young carrots.