Mushroom Puff Pastry Snacks

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Welcome to 2015! I hope you all had a New Year’s Eve as enjoyable as mine. Celebrations started at noon on the terrace with BBQed sausages and mulled wine. For our evening meal we had raclette, and I was asked to bring a starter.

I decided on something quick and easy that could be prepared at home and then assembled and baked last minute at my hosts’ – mushroom puff pastries.

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I had planned to use some fancy shaped cookie cutter to cut the puff pastry but in the end decided that with a round shape I’d get the most amount of filling inside without having to fiddle with the edges.

These little snacks are so amazingly easy to do, as well as great to prepare ahead. I actually cooked the mushrooms the night before and kept them in the fridge, adding the cheese right before assembling the pastries.

I used 1 kg mushrooms and 2 rolls of puff pastry but unfortunately can’t remember how many pastries that made in the end, it’ll also depend on the size of your cookie cutter. I did have quite a bit of mushroom mix left over in the end, though.

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Mushroom Puff Pastry Snacks

1 kg button mushrooms
2 small onions
1 garlic clove
1 tsp freshly plucked thyme leaves
2 rolls puff pastry [refrigerated not frozen]
0.25 ml white wine [I used Pinot Grigio]
freshly ground salt
freshly ground black pepper
approx. 40 – 50 g Gruyère cheese, finely grated
1 egg, whisked

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Finely chop mushrooms, onion and garlic clove, fry in butter for a few minutes, then add freshly plucked thyme leaves.

Once the mushrooms are slightly browned, season with salt and pepper, then add some white wine, just enough to cover about half of the mushroom mix, then stir every now and then until there’s almost no wine left, add a little bit more and stir again until all the liquid is gone. Take off the heat and let cool. [If you’re preparing ahead, refrigerate the mixture until needed.]

Meanwhile cut out an even number of puff pastry circles and place half of them on a baking paper covered baking sheet.

Add the grated cheese to the mushroom mix and stir well. Place about 1 tsp full of the mix on top of each circle, then cover the circles with their other halves.

Using a fork, lightly press together the top and bottom halves of the pastries, then brush the tops with a bit of whisked egg.

Place pastries on the lowest oven shelf and bake at 180°C / 350°F (fan oven) for 15 – 20 minutes, until they’ve risen and the tops are golden brown.

Leave to cool for a couple of minutes. These pastries are best eaten fresh from the oven.

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