Yabby turnovers with truffle (chausson d'écrevisses aux truffes)

Ingredients

• 1 carrot
• 1 piece celery, 20 cm (7 inch) long
• 2 medium mushrooms
• 2 tbsp butter
• 1 shallot, finely chopped
• ½ tbsp red wine vinegar
• salt
• freshly ground pepper
• 12 shelled and cleaned yabbies
• 4 rounds of rolled puff pastry, about 12 cm (about 4 inches) diameter and 3 mm thick
• 1 egg yolk mixed with 1 tsp water
• 10 g fresh truffle, cut into fine sticks

Instructions

Cut the carrot, celery and mushrooms into julienne sticks about 5 cm (2 inches) long and 2 mm thick.

Heat the butter in a frypan and cook the chopped shallot for 2 minutes. Add the vinegar and bring to the boil. Add the vegetables and stir-fry until soft but still a bit crunchy. Season the vegetables with salt and pepper, then gently stir in the yabbies.

Lay the puff pastry disks on the bench and brush the edges with a little diluted egg yolk.

Preheat the oven to 200°C (400°F/Gas 6).

Garnish the centre of the pastry with 2 yabbies and 1 tablespoon of vegetables. Top with a little truffle then fold the pastry disks over and pinch the edges closed. Brush the top with diluted egg yolk and make a light criss-cross pattern with a fork on top.

Bake the turnovers in the oven for about 20 minutes until the pastry is well cooked.

Photography by Benito Martin. Styling by Jerrie-Joy Redman-Lloyd.

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