Mushroom Veal Patty

1965 I Had my first wild mushroom patty. It was a veal mushroom and it was baked perfectly. A typical patty is made from salted bread dough, baked in an oven and is stuffed with different regional ingredient variations in pastry and can often include other ingredients that are normally associated with different pastry fillings from other countries.

I like them deep fried but the wood fired ovens with a high temperature make the best. I also like it made from french pastry. I like mine stuffed with authentic sausage, mushrooms, olives sauce cheese, using a hand tossed folded dough crust making the perfect pocket. Served with a side chop chop salad fresh from the garden and the first pickings too. Soup cream of mushroom.

Try an uber one with some with caramelised ragu of onions and mushroom’s on store bought puff pastry loaded with lovely sautéed french snails with a dusting of pea shoots.

Lunch is ready. Life is Good