INGREDIENTS

1kg sweetbreads (ris de veau)

100g ceps

200g chicken white

600g puff pastry

1 egg yolk

olive oil

salt and pepper

crème fraîche

RECIPE

Clean and cut the sweatbreads into cubes measuring about 1.5cm. Cover them with cold water and soak them for a couple of hours. Rinse thoroughly.

Soften the chopped ceps in a little olive oil and put to one side.

In a large pan lightly brown the sweetbreads and chicken white (also cut into cubes) for fi ve minutes. Add the ceps, salt and pepper and bind the mixture with the cream.

Roll out the pastry and divide into eight squares. Spoon the mixture into the middle of four squares and cover with the surplus pastry sealing the sides with the aid of a fork.

Mix the egg yolk with two tablespoons of water and lightly brush the pastry.

Place in the oven and cook for 20 minutes at 200°c until golden brown.