Raclette, Mushroom, And Honey Pastries

• 1/2 lb raclette cheese, cut into 16 equal portions (Chef Ryan used Roth KA se Wisconsin Raclette, excellent!)
• 1 teaspoon salt
• 1 teaspoon black pepper
• 14 ounces puff pastry, thawed and rolled thinly and cut into 16 portions (squares or rounds)
• 2 egg yolks, beaten
• 2 ounces honey
• 2 tablespoons white truffle oil
• 2 -3 shiitake mushrooms, chopped
• tomato conserve (I use Tomato Conserve)

1. Preheat oven to 400.
2. Mix the honey, truffle oil, and chopped mushrooms together in a small mixing bowl.
3. Place a piece of raclette cheese just off-center on each puff pastry piece.
4. Spoon a little of the honey mushroom mixture onto each pastry.
5. Moisten the edges of the pastry with egg wash.
6. Fold each pastry in half to form a half-moon shape.
7. Crimp edges with a fork to seal.
8. Brush each pastry with egg yolk and bake on a silicon (or parchment) lined cookie sheet for 20 minutes until golden and puffed.
9. Spoon tomato conserve (recipe #263129) on top of each pastry and serve immediately.

raclette cheese, salt, black pepper, pastry, egg yolks, honey, truffle oil, mushrooms, tomato conserve

Taken from www.food.com/recipe/raclette-mushroom-and-honey-pastries-263143 (may not work)