Poet | Tomino alla Wellington

Difficulty
medium
Preparation time (in minutes)
40
Servings per person
4
Preparation steps
4
4 Tomino del Boscaiolo
2 rolls puff pastry
500 g mushrooms of your choice
as needed extra virgin olive oil
as needed salt
as needed garlic
as needed fresh parsley

La preparazione della ricetta

1

**Mushroom preparation:**
Clean the mushrooms and sauté them in a pan with a drizzle of oil, salt, and minced garlic. Cook until they release all their water and become tender. Once cooked, blend them until a creamy consistency is achieved. Add chopped parsley for a touch of freshness.

2

**Assembly:**
Unroll a roll of puff pastry on a work surface. Spread the blended mushrooms evenly, then place a tomino in the center of each portion of pastry. Fold the puff pastry around the tomino, sealing the edges well.

3

**Brush and bake:**
Brush the surface with a beaten egg to achieve an even golden brown finish when baked.

4

**Baking:**
Place the wrapped tomini on a baking tray lined with parchment paper and bake at 180°C for about 25-30 minutes, or until the puff pastry is golden and crispy.

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