Mushroom, Brie, and Apple Purses from the Île-de-France region

Ingredients

6 servings

• 12 sheets of brick pastry
• 3 apples
• 300 g button mushrooms
• 188 g Brie
• 3 tablespoons Meaux mustard
• 6 tablespoons crème fraîche
• olive oil
• salt
• pepper

Steps

1. 1

   Clean and slice the mushrooms. Sauté them for a few minutes in a pan with olive oil.

2. 2

   Preheat the oven to 180°C. Meanwhile, core and cut the apples into pieces. Cut the cheese into pieces as well.

3. 3

   Once the mushrooms are sautéed, add the apples, cheese, and mix over low heat for a few moments. Add salt and pepper to taste.

4. 4

   Warm the crème fraîche and Meaux mustard over low heat.

5. 5

   Time to make the purses: place 2 sheets of brick pastry on top of each other. In the center, place 4 tablespoons of your filling. Fold the brick pastry to form a purse, then seal it with a toothpick. Repeat the operation to form 6 purses in total.

6. 6

   Place your purses on a baking sheet covered with parchment paper and bake for 10 minutes.

7. 7

   Use a spatula to gently remove the purses from the baking sheet and arrange them on a plate for the appetizer. Pour two spoonfuls of Meaux mustard sauce on the side. Bon appétit!