I came up with this recipe for a contest last fall. I had some porcini and a piece of pumpkin and wanted to create something unusual. Besides, I didn’t want to use puff pastry because it’s too fat and greasy and it could have spoiled the flavors of this preparation. So I grab some flour, water and a little shortening ad create this amazingly crispy pastry with a delicate taste that was the perfect pair for this type of filling.
I must admit, it was hard to recreate the same texture, but finally I managed to find the perfect list of ingredients! And don’t worry.. this is so easy every one could try it.