Saturday evening I was heading to a friend's dinner party and rushing around at the last minute, as usual. I was brining these yummy mushroom pastries, and was hoping to snap a shot before heading out. Well, that didn't happen as they were coming out of the oven when my ride showed up at the door.
Midway through eating them at the dinner party, a friend snapped this pic for me with her phone. I think her phone did a pretty good job! Thanks Honor!
Mushroom Filled Pastries
1 8oz/200 gram package of cream cheese
4 Cups/300 grams of whole fresh mushrooms, ends trimmed and roughly chopped or sliced
1/4 Cup/30 grams of fresh grated parmesan cheese
3 Spring onions, very finely chopped
1 Sheet of puff pastry about 12 x 10 inches
Small bunch of fresh parsley, roughly chopped
Salt and pepper
1 Tablespoon of olive oil
1 Garlic clove, crushed
1 Egg, whisked
In a large skillet set over medium-high heat add the olive oil, garlic, and mushrooms. Cook until they are well browned and soft. About 10 minutes. Remember to stir them through cooking so they cook evenly and don't burn. When cooked remove from heat and let cool.
In a medium sized mixing bowl, beat the cream cheese until smooth. Add the cooled mushrooms, spring onions, parmesan cheese, parsley (reserving a little for garnish), salt and pepper. Stir well, cover and refrigerate for about an hour. If you wanted to do this in advance, you could even do it the day before and refrigerate.
Line and grease a large baking sheet and preheat your oven to 350 degrees F.
Cut the pastry in half lengthways, so you will have two long strips of about 12 x 5 now. Lay each sheet of pastry on your baking sheet. Get your chilled filling out of the fridge and spoon the mixture evenly between the two pastry sheets. Place the mixture in the middle of the pastry and make a filling in the centre from one end to the other. Repeat this for two of them. Now, fold in the sides until they fold over each other. Use a pastry brush (or your fingers), to brush the egg over the pastry seams so so closes properly. Gently press it to close it properly. Now, turn your pastry over with the seam on the bottom of the pan. Lightly brush the top of the the pastry with the egg and with a sharp knife make about a half of dozen small slits in the top of your pastry. Bake until golden and puffed up, about 20 - 25 minutes.
Cut into the size of slices that you like and Serve immediately.
In my case, they were immediately covered and taken to a dinner. We ate them within about 1/2 hour of coming out of the oven and they were still delicious.
Click the downloadable link below to print recipe!