serves
4
prep
20 minutes
cook
30 minutes
difficulty
Easy
serves
4
people
preparation
20
minutes
cooking
30
minutes
difficulty
Easy
level
Ingredients
- 1 carrot
- 1 piece celery, 20 cm (7 inch) long
- 2 medium mushrooms
- 2 tbsp butter
- 1 shallot, finely chopped
- ½ tbsp red wine vinegar
- salt
- freshly ground pepper
- 12 shelled and cleaned yabbies
- 4 rounds of rolled puff pastry, about 12 cm (about 4 inches) diameter and 3 mm thick
- 1 egg yolk mixed with 1 tsp water
- 10 g fresh truffle, cut into fine sticks
Instructions
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.
Photography by Benito Martin. Styling by Jerrie-Joy Redman-Lloyd.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
