Mushroom Puff Pasties

Recipe by Baby Kato
READY IN: 45mins
SERVES: 12
YIELD: 36 squares
UNITS: US

INGREDIENTS

Nutrition
  • 1
    sheet puff pastry, 10 x 10 inch thawed, and rolled out 1/8-inch thickness
  • 1
    egg, lightly beaten
  • 4
    tablespoons butter
  • 4
    cups mixed mushrooms, whole (mixture, your choice)
  • 34
    cup onion, sweet, coarsly chopped
  • 1
    shallot, small, french, finely chopped
  • 12
    teaspoon pepper, cayenne
  • 12
    teaspoon salt, sea
  • 14
    cup white wine, good quality
  • 14
    cup creme fraiche or 1/4 cup sour cream
  • 3
    tablespoons parmesan cheese, finely grated, good quality
  • 2
    teaspoons thyme, fresh, chopped
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DIRECTIONS

  • 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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