The Casket

RECIPE : The Casket

INGREDIENTS 

• 250g agnolotti
• 250g salted shortcrust pastry
• 300g béchamel
• one sachet saffron
• 50g grated parmesan
• one sliced leek 
• 100g sliced raw ham 
• 20g butter
• 1 egg
• 50g crème-fraîche

INSTRUCTIONS : 

1. Roll out half of the shortcrust pastry, and line the previously buttered Brick and line withe the sliced raw ham.
2. Brown the leek with the butter, add the béchamel, saffron, parmesan, and leave it to cool down.
3. Cook the agnolotti in hot salted water, drain and dress with the prepared béchamel sauce.
4. Fill the Brick in the seasoned agnolotti, close with the remaining pastry on which you brushed the crème-fraîche, and decorate as desired with flowers and leaves with the leftovers of the shortcrust pastry.
5. Brush the surface with the beaten egg.
6. Cook in BBQ indirect cooking at 180°for 30 minutes.
7. Allow to cool slightly on a wire rack before removing it from the mold.

THANK YOU  !