0 3 min 3 mths
A delicious gluten-free version of the classic recipe. The perfect core for any special occasion. Before starting
, make sure the butter has been frozen for at least 2 hours. Chapter
Mix in Shaer! Use in a bowl and grind frozen butter. Stir to coat the flour with butter.
Pour in cold water and lemon juice and mix well with a knife. Next, use your fingers to gently mix the ingredients into a rough ball of dough. Cover with cling film and store in the refrigerator for at least 1 hour.
Preheat the oven to 220 ° / 200 ° C Fan / gas mark 7.
Season the fillet with sea salt and black pepper. Add a little oil to the skillet and seal both sides and edges of the steak. Remove from the pot and let cool.
Add a little more oil to the same skillet and cook the mushrooms and thyme over medium heat for 5 minutes, or until golden brown. Remove from the pan and cool with the steak.
Use Schär Mix It to dust your work surface. Universal and cut the dough in half.
Place half of the dough on the worktable and roll it into a rectangular package, which is larger than the size of your steak.
For each package, divide mushrooms in half, place in a steak-sized rectangle, and roll 1/3 across the batter.
Spread half the meat sauce on one side of the steak, then spoon the meat sauce over the mushrooms meat sauce side up. Add a layer of spinach leaves.
Spread the peeled dough with the beaten egg, then take the long side and fold well over the steak.
Trim the dough and curl the sides well to seal. Brush with the remaining eggs and cool for 10 minutes.
Repeat the second packet.
Put the two packages in the oven and bake for 10 minutes, then increase the oven temperature to 230 ° / 210 ° C Fan / gas mark 8 and bake for another 10 minutes (If you like your steak well done, you can bake for 1215 minutes). Take a 5 minute break before serving.
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