Filled Puff Pastry Pies

Roll out the puff pastry on a lightly floured surface and cut out 4 squares of 10 cm edge length each.

Bake on a tray rinsed with cold water at 200 degrees on the middle rack for 12 minutes until golden brown.

In the meantime, remove the peel from the shallots, chop them finely and sauté them in a frying pan in hot butter until soft. Clean and rinse the mushrooms, halve or quarter the larger ones and sauté in the frying pan until almost all the liquid has evaporated. Extinguish with white wine, reduce by half and fold in the double cream. Bring to the boil, season with salt, pepper and juice of one lemon and simmer gently at low temperature with the lid closed for 5 minutes.

Rinse and pluck the chervil and chop finely. Add deepwater shrimp to skillet and heat in sauce for 2 to 3 min. Stir in chervil, cut puff pastry patties in half diagonally, divide evenly among four plates, pour in ragout, place lid on top and garnish with watercress.

Serve with: light, dry white wine, e.g. Chablis.

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