MUSHROOM PUFF PASTIES
Do you like mushrooms and puff pastry, well this is the appetizer for you. My friend made these for me and I absolutely loved them. You can use any mixture of mushrooms that you prefer, or go with just one type. I personally prefer wild and cremini. Use a good quality wine and parmesan cheese, when the dish is ready it will have a nicer flavor.
Provided by Baby Kato
Categories < 60 Mins
Time 45m
Yield 36 squares, 12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 400.
- Lay pastry on a lightly floured surface and trim to form square.
- Cut the pastry into 36 squares and place on baking sheet, then brush lightly with egg.
- Bake until golden 10 - 12 minutes and remove from oven, let cool.
- Lower the heat to 350.
- Heat the butter in a pan over med - high heat. Add the mushrooms, onions and shallots.
- Season with the sea salt and cayenne pepper and cook until mushrooms brown - 10 minutes.
- Add the wine and cook until it has all been absorbed.
- Put the mushrooms mixture, creme fraiche, cheese and herb in a food processor or mixer and pulse 2 - 3 times, just until the mixture is combined, you don't want to puree it.
- To assemble cut each puff-pastry square in half crosswise and fill with 1/2 tsp mushroom filling.
- Then bake for 5 minutes.
- This is best served warm.
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Arsaki Ken
[email protected]These mushroom puff pastries are a great way to use up leftover mushrooms.
A Hamid H Raza
[email protected]I'm definitely going to make these again. They're so versatile and can be served as an appetizer, main course, or even a snack.
Prabesh Poon
[email protected]I made these for a potluck and they were a huge hit! Everyone raved about them.
Hunter Hilliard
[email protected]These were really easy to make and they turned out great! I used a store-bought puff pastry dough and it worked perfectly.
Md.Rakib Hassain
[email protected]The filling was a bit bland. I think it could have used more herbs and spices.
pravin friends sothanaigal
[email protected]These were a bit too greasy for my taste. I think I would have preferred them if I had used less butter in the filling.
Sizwe Dladla
[email protected]I'm not a huge fan of mushrooms, but I really enjoyed these puff pastries. The pastry was nice and flaky, and the filling was surprisingly flavorful.
Masum Shah
[email protected]These were delicious! I used a mix of mushrooms, including shiitake, cremini, and oyster, and they all worked well together. The filling was also really flavorful, with a nice balance of herbs and spices.
Unzila Sweeti
[email protected]I've made these mushroom puff pastries several times now and they're always a crowd-pleaser. The filling is savory and flavorful, and the pastry is light and flaky.
Naiz Shah
[email protected]These mushroom puff pastries were a hit at my last party! They were so easy to make and everyone loved them.