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Mini Mushroom Pastries
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Source: https://recipheon.com/en/recipes/snacks/mini-mushroom-pastries
About this recipe
Mini mushroom puff pastries are baked bites made with puff pastry, mushrooms, onion, butter, and egg. Cook the mushrooms until their liquid evaporates so the filling has concentrated flavor and does not make the pastry soggy. Onion adds sweetness, butter deepens the flavor of the filling, and the egg helps the pastries develop a golden top. Let the filling cool before assembling the pastries, since warm filling can soften the pastry. These small mushroom pastries work well for a gathering or as a warm snack.
Ingredients
275 g chilled puff pastry, a sheet about 25 × 40 cm
180 g button mushrooms
1 onion
1 egg
1 tablespoon butter
Steps
Clean the mushrooms and finely chop them along with the peeled onion. Heat the butter over medium-high heat and cook the filling for about 5–7 minutes, stirring, until all visible liquid evaporates. If liquid still collects in the bottom, cook longer.
Cool the filling completely. Divide the cold puff pastry into 8 equal rectangles and the filling into 8 portions. Place the filling on one half of each piece, leaving a clean border. Cover with the other half of the pastry, release excess air and press the edges with a fork.
Place the pastries on a lined baking sheet with spaces between them. Beat the egg and brush a thin layer over the tops without letting it flood the cut pastry edges.
Bake in an oven preheated to 200°C with top and bottom heat for about 18–22 minutes, until the pastries rise and are clearly golden underneath as well. If the bottoms remain pale and soft, bake a little longer.
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