Dartois With Champignons

Preparation:

Preparation: Defrost the puff pastry at room temperature. Chop the shallot and the onion and brown them in a pan with a large knob of butter and the oil; add the mushrooms, cleaned and coarsely chopped and let them infuse well. Season with salt and pepper and drizzle with lemon juice. Stir and cook until the water spontaneously released by the mushrooms has almost completely dried. At this point, add the cream and the remaining butter, mixing well. On a floured surface, roll out the dough into a thin sheet and cut 10 cm diameter discs out of it. Put a couple of spoonfuls of mushrooms, a spoonful of grated Parmesan in the center of each one and fold the discs in half, pressing the edges well so that they do not open during cooking. Brush the dartois with the egg yolk, line them up on a moistened baking sheet and cook them over medium heat (220 degrees) for 15 minutes.