Chef Guy combines the butter-sautéed onion/mushroom ingredients with the subtle nutmeg Béchamel sauce. His cream cheese brioche dough is then filled with this delicious preparation. After thawing and removing the wrapping, oven warm for 15 minutes at 350°F.
I make vegetable-stuffed brioches and several meat-filled chicken and beef pies which I currently sell in local delis and at Farmer’s Markets. I use all fresh vegetables and locally produced meat. Vegetables used in my products are individually cooked in small batches and seasoned only with fresh herbs. Read more