1/1 Photo of Mushroom Puff Pasties (A.k.a. Footballs)
My ex-husband dubbed these "Footballs" some years ago. Our son still calls them that. As in, "Oooo! Are we having Footballs?!!" It's from the Complete Encyclopedia of Vegetables and Vegetarian Cooking by Roz Denny & Christine Ingram. The recipes recommends "full-flavored crimini mushrooms", but I always just use button mushrooms. Goes well with Indian-Style Green Beans and mashed potatoes.
My Private Note
Units: US | Metric
- 16 ounces frozen puff pastry (I use the Pepperidge Farm and I'm guessing at the size of One Box)
- 1 egg, beaten (I never use the egg)
For the filling
- 1Defrost the puff pastry for 20-30 minutes.
- 2Gently fry the onion, carrot, and potato in the oil for about 5 minutes.
- 3Add mushrooms, soy sauce, ketchup, thyme, and salt & pepper.
- 4Cook, stirring occasionally, until the vegetables are soft and tender. Let cool.
- 5Preheat oven to 400°F.
- 6Cut each sheet of puff pastry into 4 squares.
- 7Divide the filling among them, placing it to one side across the diagonal. Brush pastry edges with egg (I just use water) and fold over into triangles and press well to seal.
- 8Put them on baking sheets (if you didn't make them directly on the baking sheets) and glaze with the beaten egg, if you like.
- 9Bake for 15-20 minutes, until golden brown.
Browse Our Top Mushroom Recipes
Nutritional Facts for Mushroom Puff Pasties (A.k.a. Footballs)
Serving Size: 1 (119 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 395.7
- Calories from Fat 246
- Total Fat 27.4 g
- Saturated Fat 6.3 g
- Cholesterol 26.4 mg
- Sodium 428.4 mg
- Total Carbohydrate 31.8 g
- Dietary Fiber 1.7 g
- Sugars 1.9 g
- Protein 6.2 g