Pastry with mushroom ragout

Prepare 500 ml of broth and set aside. Preheat the oven to 180 degrees. Clean and slice the mushrooms. Chop the onion.
With a knob of butter, fry the onion glazed over medium-high heat, then add the mushrooms. Fry these until tender, season with pepper and set the mixture aside.
Make a roux by melting 50 grams of butter on low heat (do not let it brown) and when it is completely melted add the flour. Stir with a wooden spoon to form a ball. If the roux is still too wet, add flour little by little. Let the roux cook for a while, while stirring well so it does not burn/dry out.
Little by little, add the broth to the roux until a nice thick and smooth sauce forms. Keep stirring, it should not burn. You don't have to finish all the broth, you watch the sauce, when you find it really thick enough, you can add the mushroom mixture along with 1 generous tablespoon of Black Truffle Mayonnaise.
Chop some parsley and mix it into the ragout. Bake the pastry trays in the preheated oven according to the guidelines on the package.
Serve the ragout in the trays with some fresh parsley on top.

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