Brown the finely chopped shallots with some butter and oil, add the minced beef; Simmer with white wine and cook for about 15 minutes. Then add the peas, 1 tablespoon of chopped parsley and let all cook for another 5 minutes. Let it cool and then add 1 egg and 2 tablespoons of Parmesan cheese.

Roll out the puff pastry and cut it into 4 square pieces. Spread first ½ jar of La Madia Porcini Cream and then the meat mixture over and roll up the puff pastry; pierce the pastry with a fork and brush with the egg yolk. Put into the oven for about 20 minutes. Dilute the rest of the cream with 2 tablespoons of milk and 1 tablespoon of Parmesan cheese. Serve adding the sauce on the top.

Difficulty: Medium – Time: 40 min

Product used: Jar of la madia porcini cream