Quick Entrees

Mushroom-filled beggar's purses

Name: Mushroom-filled beggar's purses
Prep time: 55 min
Cook time: 55 min
Total time: 110 min
Yield: 24
Ingredients: 10g dried porcini mushrooms (see note); 1/3 cup (80ml) chicken stock, heated; 30g unsalted butter; 2/3 cup (165ml) dry white wine; 500g Swiss brown mushrooms, finely chopped; 1/4 cup finely chopped flat-leaf parsley; 1/4 cup finely chopped chervil (see note); 1 bunch chives, finely chopped; 24 garlic chives (see note); 1/2 cup (120g) sour cream; Edible gold leaf (see note) (optional), to garnish; 2 cups (300g) plain flour; 4 eggs; 2 cups (500ml) milk; Melted unsalted butter, to grease

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The secret to elegant, stress-free entertaining is with these make-ahead cocktail tempters.

10g dried porcini mushrooms (see note)
1/3 cup (80ml) chicken stock, heated
30g unsalted butter
2/3 cup (165ml) dry white wine
500g Swiss brown mushrooms, finely chopped
1/4 cup finely chopped flat-leaf parsley
1/4 cup finely chopped chervil (see note)
1 bunch chives, finely chopped
24 garlic chives (see note)
1/2 cup (120g) sour cream
Edible gold leaf (see note) (optional), to garnish

Crepes

2 cups (300g) plain flour
4 eggs
2 cups (500ml) milk
Melted unsalted butter, to grease

Method

1.

For the crepes, place flour, eggs and milk in a food processor or blender with a pinch of salt. Blend until smooth, then strain into a jug. Cover and stand for 30 minutes at room temperature.
2.

Dip a piece of paper towel in melted butter and use to brush the base of a nonstick crepe pan or frypan over medium heat. When hot, pour in just enough batter to cover the base. Tilt pan so batter covers base in a thin film, pouring any excess back into the jug. Cook crepe for 1 minute or until the underside is golden, then use a metal spatula to flip. Cook other side for just under a minute until golden. Transfer to a plate and cover with foil to keep warm. Repeat to make 24 crepes in total, stacking crepes on the plate as you go.
3.

Meanwhile, place the porcini in a bowl with the hot chicken stock and stand for 30 minutes. Strain, reserving the soaking liquid, and chop any large porcini.
4.

Melt butter in a pan over medium heat. Add wine and Swiss brown mushrooms, then cook, stirring, for 2-3 minutes until liquid has evaporated. Add the porcini and soaking liquid and cook for a further 2-3 minutes until liquid has evaporated. Stir in the chopped herbs and season well. Blanch garlic chives in boiling water for 30 seconds. Drain, refresh and set aside.
5.

Using a 12cm cutter, cut circles from crepes, discarding excess. Place a heaped teaspoon of fi lling in the centre of each, then 1 teaspoon sour cream. Bring up sides of crepe to form a parcel. Tie with a garlic chive. Serve beggar's purses warm or cold, garnished with gold leaf, if desired.