Prep 27 mins
Cook 15 mins
This is an old recipe from my Mom.
- 1⁄2 tablespoon olive oil
- 1 tablespoon minced shallot
- 3⁄4 cup finely chopped mushroom (about 2-oz.)
- 1⁄3 cup finely chopped seeded tomatoes
- 3⁄4 teaspoon fresh thyme, chopped
- 1⁄8 teaspoon salt
- 1⁄8 teaspoon pepper
- 1⁄3 cup finely crumbled feta cheese
- 1 sheet frozen puff pastry, thawed as directed (from a 17 1/2-oz. box)
- 1 egg, beaten
- Heat oven to 400 degrees F, have a large cookie sheet ready.
- Heat oil in a medium skillet over medium heat. Add shallot and saute 2 to 3 minutes, until soft. Add mushrooms and saute 2 to 3 minutes until mushrooms are soft. Add tomato, thyme, salt and pepper and saute 1 minute more. Scrape the mixture into a small bowl and cool about 5 minutes. Add feta cheese; stir to mix well.
- Unfold puff pastry on a lightly floured surface. With a rolling pin, roll into a 12-inch square. Cut the pastry into thiry-six 2-inch squares.
- Place 1/2 teaspoons of mushroom mixture in center of each square, leaving a 1/2-inch border all around. Moisten edges with water. Fold in half diagonally to make triangles. Press edges with tines of a fork to seal in filling. Brush tops lightly with beaten egg. With a spatula, transfer pastries to ungreased cookie sheet.
- Bake 12-15 minutes or until puffed and golden brown. Some of the pastries may open slightly as they bake and that's always been OK with us. Serve warm or at room temperature.
These were soooooo good! The filling is really simple to make and if you're comfortable with puff pastry these are a snap! I didn't seal mine very well but it didn't matter because the filling still stayed put. I'll be making these again! Thanks!