Rissoles With Mushrooms

Preparation:

Preparation: Prepare the puff pastry or defrost the frozen one. Once the pasta is ready, prepare the filling. Remove the earthy part of the stem from the mushrooms, then wash them thoroughly and cut them into slices or small pieces, throwing them into a bowl full of water acidulated with lemon juice. Now finely chop the onion and sauté it in a pan with the butter. Throw the mushrooms into the sautéed pan and cook them over high heat, so that they lose their humidity; add salt and pepper, then lower the heat and continue cooking for 15 minutes. About 5 minutes before this time expires, add the diced ham; stir again, pour in the cream and complete the cooking by thickening the sauce. Turn off the heat and sprinkle with Parmesan, stirring constantly. Flour the work surface and roll out the dough on it, with a rolling pin, in a 4-5 mm thick sheet; then with a 12 cm diameter pastry cutter, cut eight discs out of the pastry. Put a spoonful of mixture in the middle of each disc; then fold the dough in half and press it along the edge, which you will have brushed with cold water to make the two edges adhere well. Immerse the rissoles in abundant steaming oil and brown them on both sides; as they are ready, put them to lose the cooking grease on a sheet of absorbent kitchen paper and keep warm.