Best Mushroom Puff Pasties Recipes

Mushroom Puff Pasties image

Provided by Baby Kato

Categories < 60 Mins

Time 45m

Yield 36 squares, 12 serving(s)

Number Of Ingredients 12

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)
3/4 cup onion, sweet, coarsly chopped
1 shallot, small, french, finely chopped
1/2 teaspoon pepper, cayenne
1/2 teaspoon salt, sea
1/4 cup white wine, good quality
1/4 cup creme fraiche or 1/4 cup sour cream
3 tablespoons parmesan cheese, finely grated, good quality
2 teaspoons thyme, fresh, chopped

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.

Mushroom Puff Pasties (A.k.a. Footballs) image

Provided by mliss29

Categories Vegetable

Time 40m

Yield 8 serving(s)

Number Of Ingredients 11

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)
1 small onion, chopped
1 small carrot, grated
1 small potato, grated
3 tablespoons sunflower oil
1 cup mushroom, sliced
2 tablespoons soy sauce
1 tablespoon ketchup
dried thyme, generous pinch
salt & freshly ground black pepper

Steps:

Defrost the puff pastry for 20-30 minutes.
Gently fry the onion, carrot, and potato in the oil for about 5 minutes.
Add mushrooms, soy sauce, ketchup, thyme, and salt & pepper.
Cook, stirring occasionally, until the vegetables are soft and tender. Let cool.
Preheat oven to 400°F.
Cut each sheet of puff pastry into 4 squares.
Divide 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.
Put them on baking sheets (if you didn't make them directly on the baking sheets) and glaze with the beaten egg, if you like.
Bake for 15-20 minutes, until golden brown.

Nutrition Facts : Calories 395.7, Fat 27.4, SaturatedFat 6.3, Cholesterol 26.4, Sodium 428.5, Carbohydrate 31.8, Fiber 1.7, Sugar 1.9, Protein 6.3