Pastry with almonds and chanterelle

Pastry with almonds and chanterelles (4 pers.)

200 gr. chanterelles
8 slices of butter puff pastry
1 bunch of spring onion
1 bunch of parsley
1 onion
2 garlic cloves
Olive oil 
1 egg
Salt & pepper
100g. pineapple
2 tablespoons tomato paste
1 tsp sambal
1 tbsp poppyseed

Preheat the oven to 200. Drain the pineapple. Save the juice. Put a pan on the fire, add oil and fry the tomato puree until sweet. Then add the juice of the pineapple. Let it boil down and season with salt pepper and sambal. Leave the sauce to cool in the fridge.

Clean the chanterelles with a brush or a piece of kitchen paper. Remove the hard pieces from the stem. Roast the almonds and then chop them finely. Chop the onion and chop the garlic. Put a pan on the fire and put olive oil in it. Fry the chanterelles until they are slightly discoloured. Add the chopped onion and garlic. Fry the onion and garlic lightly. Pour the mixture on a plate and leave to cool in the fridge. 
Cut the spring onion into small rings and chop the parsley. Add this to the cooled chanterelles. Bring
Season to taste with salt and pepper. Add the chopped almonds. Allow the puff pastry to thaw. Make sure it is still a little frozen. Use a stitching ring to make a circle the size of the pastry mould. Beat the egg in a small bowl. Dust the pastry mould with some flour and put some of the mushroom mixture in it. Brush the outside with a little beaten egg and fold the pie close. Place the pies on a baking tray with baking paper and spread them with the beaten egg. Sprinkle some poppy seeds over the pies and bake for ± 15 minutes until golden brown. Serve the pies, together with a bowl of sauce, on a large plate.

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