Mushroom, nut and prune jalousie

Mushroom, nut and prune jalousie
Makes: 4 portions
Prep time:
Cook time:
Total time:
  • 250 gr mushrooms
  • 220 gr leek
  • 1 onion
  • 2 cloves of garlic
  • 1 tbspn tarragon
  • 90 gr walnuts
  • 75 gr dried pitted prunes
  • 25 gr bread crumbs
  • 2 eggs
  • 500 gr puff pastry
  1. Finely chop the mushrooms, leek, garlic and onion.
  2. Cook the vegetables until the liquid they have released has almost evaporated.
  3. Season to taste with tarragon and salt and pepper.
  4. Add the chopped walnuts, dried prunes, bread crumbs and half the eggs. Mix until smooth.
  5. Preheat the oven to 200 °C and line tray with baking paper.
  6. Roll one half of the puff pastry into a rectangle measuring 25 x 15 cm. Roll the remaining puff pastry to a rectangle measuring 28x19 cm. Lay the first sheet on the baking sheet.
  7. Then gently fold the other in half length wise and, with a sharp knife, make a series of cuts from the centre of the fold. The cuts must be about 2 inches long and 1 cm apart. But leave a 2 inch border all the way round.
  8. Brush the First sheet of puff pastry with egg wash and cover with the cooked vegetables, leaving a border of at least 2.5 cm around from the edge.
  9. Gently unfold the sliced top and place over the mixture. With a fork press down the edges to seal the jalousie to avoid it leaking.
  10. Finally brush the top of this beautiful creation with the remaining egg, and place in the middle of your oven for about 25 minutes or until golden.
  11. Let the pastry rest for 5 min before slicing.
Stuff to know
Finely dice the filling or it will be to coarse to go in the jalousie.
The filling needs to be dry or it will ooze out when cooking.
Replace the leek by well drained spinach.
The name jalousie comes by its resemblance with a jalousie window.