Tofu and mushroom stuffed brisée pastry - Short crust pastry
Recipe type: Stuffed brisée pastry
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 300 g Champignon fresh mushroom
  • 1 tbsp Olive oil
  • pinch ground pepper
  • 2 tbsp white wine
  • 150 g firm tofu
  • ½ tsp salt
  • 1 tbsp chopped parlsey
  • 1 whole egg
  • 10 g cornstarch
  • 1 box of brisée pastry
  1. Rinse and clean up the champignon mushrooms well. Slice them roughly.
  2. In a non-stick pan sautèe the mushrooms with olive oil and cook for 2-3 minutes then add the wine.
  3. Add pepper, stir well and let the wine evaporate completely then add the chopped parsley and set aside.
  4. Grab the food processor and grind the tofu and scrape it out in a bowl
  5. Add to the bowl ⅓ of the mushrooms without blending them and put the remnant ⅔ of them in the food processor. Blend roughly and add to the bowl.
  6. Add the egg, salt and mix along with cornstarch and combine everything.
  7. Cover the bowl with the food wrap film and pop in the fridge for 10 minutes.
  8. Take the brisée dough and unroll it, prick the bottom lightly and stuff it with the mixture.
  9. Close the bundle/case and bake according to instructions on the package. They are not all the same and may require different times and temperatures.
  10. Mine, for example, was 200 ° C for 30 minutes, but you need to check your own.
Recipe by Lemabor's fit cuisine at