Porcini Mushroom Pockets

Clean the mushrooms. Finely dice one half, cut the other into thin slices. Peel and finely dice the onions. Clean and finely chop the scallions. Chop the walnuts. Dice the bacon very finely.

2. fry nuts in a large frying pan, remove. Fry bacon cubes in frying pan until crispy, lift out with a skimmer. In the frying fat, roast the mange tout mushrooms until all liquid has evaporated. Add onions, spring onions and pressed garlic and sauté. Season heartily with salt and season with pepper. Pluck the thyme and add the walnut kernels and bacon cubes. Cool and mix with an egg yolk and crème fraiche.

Cut the dough sheets into rectangles of 34 * 24 cm each. Let the butter melt. Spread a thin layer of butter on 3 dough sheets, place them on top of each other and cover with another sheet.

Cover half of the surface with half of the mushroom mixture, leaving 3 cm free at the edge. Mix remaining egg yolks, brush thinly around edge of dough around mushroom farce. Fold uncovered half over mushroom farce, pressing edges firmly to smooth and slightly indent about 1 cm, and brush with remaining egg yolk. Prepare remaining 4 dough sheets and remaining mushroom mixture to make another dumpling.

Place the dumpling on a baking sheet lined with parchment paper.

Bake in the heated oven on the 2nd rack from the bottom in 25 to 30 min. at

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