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mashroom puff pastry


 


These mushroom puffs are a fantastic savory snack, perfect for appetizers, a light lunch, or even a party spread. The flaky puff pastry encases a flavorful and aromatic mushroom filling, creating a delightful contrast in textures and tastes. This recipe is designed to be straightforward yet yields impressive results, making it accessible for home cooks of all skill levels. -----Yields: Approximately 12-16 puffs (depending on pastry sheet size and cutting)

Prep time: 20 minutes

Cook time: 40-50 minutes (including mushroom filling and baking)-----Ingredients:

  • Puff Pastry Sheets: 1-2 sheets (from a 14.1-ounce/400g package), defrosted according to package instructions. Ensure they are cold but pliable for best results. You may need more depending on how many puffs you plan to make and the size of your pastry cutouts.

  • Mushrooms: 1 cup (250g) of your preferred variety. Cremini (baby bella) or white button mushrooms work wonderfully, finely chopped or pulsed in a food processor for a finer texture.

  • Ginger Garlic Paste: 1 teaspoon. This aromatic paste adds depth and a hint of warmth to the filling.

  • Onions: 2 medium (approximately 100g), finely chopped.

  • Tomato: 1 medium (approximately 70g), finely chopped. A ripe tomato adds a touch of acidity and sweetness to balance the flavors.

  • Chili Powder: 1 teaspoon. Adjust to your preferred spice level. Kashmiri chili powder offers a vibrant color without excessive heat.

  • Turmeric Powder: ¼ teaspoon.

  • Coriander Powder: ½ teaspoon.

  • Chicken Powder or Garam Masala: ½ teaspoon. Chicken powder enhances the umami, while garam masala offers a more traditional Indian spice blend. Choose based on your dietary preferences and desired flavor profile.

  • Salt: To taste. Start with a pinch and adjust as needed during cooking.

  • Oil: 1 tablespoon (vegetable, canola, or olive oil) for sautéing.

  • Water: A splash (about ¼ cup) for cooking the mushrooms.

  • Egg Wash or Milk: 1 large egg whisked with 1 tablespoon of water (for egg wash) OR 2 tablespoons of milk. This is brushed on the pastry tops for a golden-brown finish.

-----Preparation:


Step 1: Preparing the Flavorful Mushroom Filling

  1. Sauté the Onions: Heat 1 tablespoon of oil in a medium pan or skillet over medium heat. Add the finely chopped onions and sauté, stirring occasionally, until they turn translucent and soften, which usually takes about 5-7 minutes. Avoid browning them too much, as the goal is to make them sweet and tender.

  2. Add Aromatics: Stir in the ginger garlic paste. Continue to cook for 1-2 minutes, stirring constantly, until the raw smell of the paste dissipates and a fragrant aroma fills your kitchen. Be careful not to burn it.

  3. Incorporate Tomatoes: Add the finely chopped tomatoes to the pan. Sauté for another 2-3 minutes, stirring frequently, until the tomatoes soften and begin to break down, forming a rustic sauce.

  4. Spice it Up: Reduce the heat to low. Stir in the chili powder, turmeric powder, coriander powder, and your choice of chicken powder or garam masala. Cook for 30 seconds to 1 minute, stirring constantly, allowing the spices to toast slightly and release their aromas. This step is crucial for developing the depth of flavor in the filling.

  5. Cook the Mushrooms: Add the chopped mushrooms to the pan. Toss them well to coat them with the spice mixture and onion-tomato base. Pour in a splash of water (approximately ¼ cup). This will help create steam and ensure the mushrooms cook evenly without drying out.

  6. Simmer and Soften: Cover the pan with a lid and let the mixture simmer gently for 15-20 minutes, or until the mushrooms are tender and have released their liquid. The liquid should then reduce, leaving a thick, rich filling. Taste and adjust salt as needed.

  7. Cool Down: Once the mushroom filling is cooked, remove it from the heat and transfer it to a bowl or shallow dish to cool down completely. It's essential for the filling to be cool before stuffing the pastry, as warm filling can make the pastry soggy and difficult to work with.

Step 2: Assembling and Baking the Puffs

  1. Preheat Oven & Prepare Baking Sheet: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat. This prevents sticking and ensures even baking.

  2. Prepare Puff Pastry: On a lightly floured surface, carefully unroll one sheet of defrosted puff pastry. If using block puff pastry, roll it out to a thickness of about ⅛ inch (3mm). Using a round or square cookie cutter (about 3-4 inches in diameter/side), or a knife to cut squares, cut out your desired shapes. You can re-roll the scraps once to get a few more cutouts.

  3. Fill the Pastry: Place a spoonful (about 1-2 tablespoons, depending on the size of your cutouts) of the cooled mushroom mixture onto one half of each pastry cutout. Avoid overfilling, as this can make sealing difficult.

  4. Seal the Puffs: Fold the other half of the pastry over the filling to create a half-moon or triangle shape. Gently press down the edges to seal. You can use a fork to crimp the edges for a decorative touch and to ensure a secure seal. Repeat with the remaining pastry cutouts and filling.

  5. Arrange and Glaze: Carefully transfer the sealed mushroom puffs to the prepared baking sheet, leaving some space between each puff to allow for expansion.

    • For Egg Wash: In a small bowl, whisk together 1 large egg with 1 tablespoon of water until well combined. Lightly brush the tops of the puffs with the egg wash. This will give them a beautiful golden-brown color and a slightly glossy finish.

    • For Milk: Alternatively, you can brush the tops with milk for a softer, less shiny finish.

  6. Bake to Golden Perfection: Bake the mushroom puffs in the preheated oven for 25 to 30 minutes, or until the pastry is puffed, golden brown, and flaky. The baking time may vary slightly depending on your oven and the size of your puffs.

  7. Serve Warm: Once baked, remove the mushroom puffs from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack. Serve warm, either on their own or with a side of chutney or a cooling yogurt dip.

Enjoy these delectable mushroom puffs, a testament to how simple ingredients can come together to create something truly special!
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