4 servings
for the filling
- 2 short lamb loins
- 12 leaves sage
for the turnover dough
- 120g butter
- 240g all purpose flour
for the sauce
- 70 g fresh morels or 20g dried
- 100 g veal sweetbread
- 25 cl thick cream
- 1 pinch nutmeg powder
- 1 tsp Armagnac (come to that, a tablespoon will do just nice, any brandy will do, or not at all if you’re not into that)
- 1/2 tsp kosher salt
prepare shortcrust dough with flour, butter and 2 tbsp of water
rest dough 1 hour in fridge in plastic wrap.
if you’re using dried morel rinse and soak for one hour in 30cl lukewarm water.
blanch sweetbread and peel off collagen membrane
flatten 4 sheets of 2-3 mm shortcrust wrapping on baking paper and place 1/2 loin piece with three sage leaves like so
fold and seal, don’t forget to prick a hole at bottom to allow excess liquids to flow out of the pocket.
coat with egg, then bake for 20 minutes at 180 °C
for the sauce,
rinse morels one last time if soaking, or just clean them, then mince them.
mince the sweetbread and begin cooking with a dash of cream (3cl) in saucepan at medium heat
when no more pink shows (about 2 minutes)
add morels, rest of the cream, nutmeg, salt, brandy
simmer at low heat for another ten minutes and keep warm
serve hot. According to your taste, sauce can be poured next to the turnover on plate or apart in a gravy boat.
