Who doesn’t like fresh pastry in the morning? nowadays we are spoiled with varieties of pies and deliciously filled puff pastries in the mornings on the street or at train stations or at our local deli shop. Also we don’t have to spend hours in the kitchen rolling our own puff pastry even if it’s a very rewarding excercise, and can just easily grab a ready rolled one in the supermarket. We can take it home and fill it with anything we got or desire.
I used to make these ones to my ex-boyfriend, he loved them..i had to keep baking and baking and once I stopped and we broke up. Hahah ok I’m only joking but he and our guest just loved them. I also havent made these for a while, the apartment I was renting for a while in Birmingham wasn`t really chef-friendly meaning it was impossible to cook in it! I moved home and I realised im missing something, yes the MUSHROOM PUFFS!!! It is a crowd pleaser, also they are easy to make. They are a bit tricky cos, you can easily finish a whole tray while just having a chat with someone.
Ingredients (12-15 pcs)
frozen or fresh sheets of puff pastry from supermarket (or your own rolled one)
2 handful of mushrooms-sliced (if you mix mushrooms it’s even better for a nicer look and taste)
half of an onion-diced
3 spoons of basil pesto
a bit of parmesan cheese
- Over medium heat cook the onions for 2 minutes, add the mushroom, cook until ready.
- Mix the mushrooms with the pesto
- roll out the puff pastry, slice about 5-6 cm squares, place a small spoon of mushroom mix in the middle
- brush with egg mix
- put it in 190C pre-heated oven for 15-20 minutes, or untill golden brown.
- When ready, sprinkle the top with fresh parmesan.
Tips: Always put baking paper under the pastry. Leave space between the squares as they going to double their size while baking!
- Learn to Cook: Simple Pesto (wholefoodsmarket.com)
- Mini Mushroom Quiches (notecook.com)
- Puff the Magic Pastry (confectionsofamasterbaker.blogspot.com)
- The Guilty, Pleasured Vegetarian (teachstreet.com)