Socks with the tom of Savoy

Ingredients

For 4 servings

• •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

Method

1. 1.In a small saucepan, melt butter.
2. 2.Once melted, add the flour and mix until the mixture thickens.
3. 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. 4.Let it cool down. Roll the broken dough. Detail circles using a piece cutter.
5. 5.Place some bechamel on one side of each circle leaving the edges empty. Add one or two slices of mushrooms.
6. 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. 7.Brush with beaten egg mixed with a little water. Bake 10 to 15 min at 200°C.