Here they are!
A day later the pastry was still light and fairly crispy and after reheating in a slow over (300 degrees F) they were cooked “to perfection” according to Neil. Mine, well it stayed in the oven a little longer, shall we say!
(and ooops – there’s one there with the duxelles on the bottom, it’s supposed to be on the top.. Obviously my mistake, right Neil?)
They were nice, but not a complete hit out of the park.
Changes I'd do next time:
– more thyme
– less red current jelly
– a touch of very fine red wine vinegar
– more whole peppercorns in early stage; a few more cracked in final stage
But overall, yum.
They look fantastic. My mouth is practically watering…
i'll take one, medium-rare, please. they look luscious!