Socks with the tom of Savoy
- Total time
- 35 min
- servings
- 4 servings
- Dish type
- Appetizer
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Prep
15 min
Cook
20 min
Total time
35 min
Ingredients
Ingredients
- 1 1 broken pasta
- 25 g 25 g butter
- 25 g 25 g flour
- 75 cl 75 cl milk
- 10 10 mushrooms
- 60 g 60 g of Tomme de Savoie
- 1 1 eggs + 2 teaspoons of water for gilding
- salt and pepper
- nutmeg
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Method
- 1
In a small saucepan, melt butter.
- 2
Once melted, add the flour and mix until the mixture thickens.
- 3
Pour the milk gradually while mixing until a homogeneous and thick mixture is obtained. Season with salt, pepper and add a pinch of nutmeg and Savoie Tomm in cubes. Mix.
- 4
Let it cool down. Roll the broken dough. Detail circles using a piece cutter.
- 5
Place some bechamel on one side of each circle leaving the edges empty. Add one or two slices of mushrooms.
- 6
Cast off the half circle on the filled part and seal the edges with a fork (if necessary wet the edges with a little water).
- 7
Brush with beaten egg mixed with a little water. Bake 10 to 15 min at 200°C.
Source : marmiton
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