Pâte brisée sunflower with porcini, sausage and Robiola

Published on 29 September 2014

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A generous starter to share with friends and others: put it in the centre of the table and everyone can pull off a filled petal. Sure to be a success!

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Ingredients

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Method

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0 steps completed out of 14

1.Step 1 of 14
I unroll the first sheet, keeping its baking parchment. If you have time, make it using my blog recipe; shop-bought sheets work well and save time.
2.Step 2 of 14
I arrange the mushrooms, previously cooked with oil, butter, a garlic clove and parsley, in a circle, leaving a border at least 2 cm wide and a mound in the centre.
3.Step 3 of 14
I remove the sausage skins and crumble the sausages over the mushrooms; two or three may be needed, depending on their size.
4.Step 4 of 14
I distribute the cheese in the same way.
5.Step 5 of 14
I lightly brush the whole border with water.
6.Step 6 of 14
I cover with the second sheet of pâte brisée, fitting it closely.
7.Step 7 of 14
I place a small bowl in the centre and press lightly around it to seal the centre.
8.Step 8 of 14
I seal the entire outer edge with a fork.
9.Step 9 of 14
I cut it into 4 equal parts.
10.Step 10 of 14
Then I make two more cuts in each quarter, giving 12 sections in total.
11.Step 11 of 14
I turn each section a quarter turn so its side becomes the top and the filling is visible.
12.Step 12 of 14
I turn all the sections, keeping the filling inside each petal.
13.Step 13 of 14
I neaten the shape by pressing the tips, remove the bowl and lightly brush the centre with water again, then sprinkle with poppy seeds.
14.Step 14 of 14
I bake at 190°C for 20 minutes or until golden. Let it cool a little before eating; it is good cold too.

Original source: https://incucinaconlilly.com/2014/09/29/girasole-di-pasta-brisee-farcito-con-porcini-salsiccia-e-robiola/

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