Puff Pastry Fritters W. Game - Rissole Au Salpicon De Gibi

Preparation - Roll out half-leaf dough and cut out round cookies of 14 cm ø and put them to cool - Boil game stock a little, bind with cornflour - Chop shallots finely - Rinse mushrooms, cut into cubes - Roast game meat (maybe leftovers) cut into cubes - Beat egg to coat.

Preparation - Sauté shallots in butter - Add mushrooms, extinguish with cognac, almost reduce liquid - Add game meat - Fill up with game stock, cook quite thick - If necessary, thicken with cornflour, season with salt and pepper - Cool the filling - Brush the edges of the pastry of the puff pastry cookies with egg - Spread filling evenly on one half of the pastry, while leaving an edge free - Fold the uncovered dough over the filling - Press the edges slightly smooth with a dinner fork - Brush the doughnuts with egg, prick with a fork - Bake at 200 C in the oven or confectioner’s for 20 to 30 min. Bake at 200 C or in a confectioner’s oven for 20 to 30 minutes - Arrange on a paper plate and garnish with parsley.

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