Picnic plăcintă appetizer with bureți de rouă

Ingredients

• 800 g puff pastry
• 650 g ground pork fillet
• 700 g bureți de rouă (cleaned)
• 2 green zucchini
• 1 yellow zucchini
• 3 red kapia peppers
• 4 bunches green onion
• 250 g smoked cașcaval
• 200 g smoked cașcavea
• 4 eggs
• 1 egg white
• 15 g dill
• 15 g parsley
• 1 teaspoon salt
• 1/2 teaspoon ground pepper
• 3 tablespoons oil
• 1 egg yolk

Preparation

1. Clean the bureți de rouă, keeping only the caps, and wash them well under running water. Drain them. Heat the wok, add 1 tablespoon oil and the mushrooms, add 1/4 teaspoon salt and sauté them until all the liquid evaporates, about 10 minutes. Move them to a bowl and let them cool. 2. Put the wok back on the heat with 1 tablespoon oil. Sauté the chopped pork fillet with 1/4 teaspoon salt for 8 minutes, until it turns completely white. Take the meat out with a slotted spoon and let it cool. 3. In the same pan, with 1 tablespoon oil, sauté the green onion, zucchini and finely chopped peppers for 10 minutes, until soft. Let them cool. 4. In a large bowl, mix the mushrooms, meat and vegetables. Add the cașcaval and cașcavea grated on the large grater, the chopped dill and parsley, 1/2 teaspoon salt, 1/2 teaspoon ground pepper and then the 4 eggs with the egg white beaten well. Mix well. 5. Line a baking tray with baking paper. Lay out one sheet of pastry and half of the second, prick them with a fork and spread the filling over them. Cut flowers from the leftover pastry and place them on top. 6. Brush with the egg yolk and put the tray in the oven preheated to 200 degrees, for 30 to 35 minutes, until it starts to brown on top. 7. Let the pie cool, then cut it into portions.