Mushroom, Hazelnut, and Olive Pastries
I’ve made these pastries a few times, especially when I needed something quick to put on the table. Usually, I end up making them with someone else – cleaning and chopping a few mushrooms doesn’t take long, but it feels faster when there’s someone else at the other end of the counter. I love that you don’t need to prepare many ingredients; in half an hour, the filling is ready, and then you just shape, decorate, and pop them in the oven.
Quick Info
Total time: about 1 hour and 10 minutes (includes thawing the dough)
Preparation time: 35-40 minutes (filling + shaping)
Baking time: 30-35 minutes
Servings: 12-14 small pastries (depending on how you cut the dough)
Difficulty: easy
Recipe type: savory snack, brunch, picnic
Ingredients
280 g sliced mushrooms (Bonduelle or another canned variety)
400 g puff pastry (thawed)
4 tablespoons sour cream (12%)
6-7 garlic cloves
1 egg yolk
1 tablespoon milk
12-13 hazelnuts
8-9 black olives
20 g butter
a pinch of salt
pepper to taste
oregano to taste
Preparation Method
1. Remove the puff pastry from the freezer and let it thaw completely at room temperature. It’s important for the dough to be pliable but cold, so you can work with it easily.
2. For the filling, chop the mushrooms and garlic as finely as possible. Heat the butter in a pan, add the mushrooms, and sauté over medium heat for 2-3 minutes until they are lightly browned and the water has evaporated.
3. Add the chopped garlic and sauté for another 2 minutes, stirring. Once the mushrooms and garlic are ready, add the sour cream and keep everything on low heat until it starts to boil. Season with salt, pepper, and oregano to taste. Remove the pan from the heat and let the mixture cool completely. It’s important that it’s cold before placing it on the dough, so it doesn’t make the pastry soggy.
4. Cutting and portioning: First, cut the puff pastry in half widthwise, then cut each half in half again, and finally divide everything lengthwise into equal squares. If you want different shapes, you can cut triangles or circles, depending on your preference and how big you want each pastry.
5. Place a tablespoon of the cooled filling on half of the squares. Cover with the other squares and press the edges either with a fork or with your fingers to prevent the filling from leaking out while baking.
6. Line a baking tray with parchment paper. Carefully transfer each pastry to the tray. Make 2-3 shallow cuts on the surface of each pastry with a sharp knife.
7. For decoration, place the hazelnuts in a dry pan over medium heat for 3-4 minutes, just until they gain a bit of color. Let them cool, then chop them finely along with the black olives.
8. Crack the egg and separate the yolk. Lightly beat it with the milk in a bowl. Brush each pastry with this mixture using a pastry brush. Sprinkle the chopped olives and hazelnuts on top.
9. Place the tray in the preheated oven at 180°C for 30-35 minutes until the pastries are golden brown.
10. Remove the tray and let them cool for a few minutes. They can be served warm or cold.
Why I Make This Recipe Often
I love that it takes little time to prepare these pastries, even if you don’t have much experience with dough. They are great for any quick meal or as an appetizer at a gathering. The filling can be made with whatever you have in the fridge, and the pastries stay good even the next day.
Tips and Variations
Tips
- The filling must be completely cool to avoid soggy dough.
- If the puff pastry gets too warm, refrigerate it for 10 minutes before working with it.
- Well-sealed edges prevent the filling from leaking while baking.
- If you have time, you can use fresh mushrooms, but make sure to remove all the moisture before mixing.
Substitutions
- The 12% sour cream can be replaced with thicker yogurt, but the texture and flavor will be slightly different.
- Hazelnuts can be omitted if you don’t have them, or you can replace them with chopped nuts.
- If you don’t have black olives, you can use green olives, chopped finely.
Variations
- You can change the shape of the pastries: make them round, triangular, or even rolls.
- For an extra flavor boost, sprinkle a bit of sweet paprika before baking.
- Add a little chopped parsley to the filling for a fresher taste.
Serving Ideas
- They are great for picnics or as a snack to pack.
- You can serve them warm with a simple tomato salad or cold alongside a soup.
Frequently Asked Questions
1. Can I use fresh mushrooms?
Yes, but you will need to cook them longer to reduce all the moisture. Chop and sauté them until there’s no liquid left, then add the sour cream.
2. Can I freeze the pastries after baking?
Baked pastries do not retain their crispy texture when frozen. It’s best to consume them fresh or within 1-2 days.
3. What type of sour cream is used?
The 12% fat sour cream helps bind the filling without being too heavy. Higher fat sour cream can make the filling heavier.
4. How should I store the pastries overnight?
Let them cool completely, then place them in an airtight container in the fridge. They will keep their texture for 1-2 days.
5. Can I make the filling a day in advance?
Yes, the mushroom filling can be prepared a day ahead and stored in the fridge, covered.
Nutritional Values
Estimated per pastry (from 13 pieces): approximately 120 kcal, 6 g fat, 14 g carbohydrates, 3 g protein. These are estimates, depending on the exact amount of dough and sour cream used. The puff pastry is the main source of calories and carbohydrates.
Storage and Reheating
The pastries stay quite good for 1-2 days in the fridge, in a closed container. They can be reheated for a few minutes in the oven at 160°C to regain some crispiness. I do not recommend keeping them for more than 2 days, as the dough becomes soft. They do not freeze well after baking.
I’ve made these pastries a few times, especially when I needed something quick to put on the table. Usually, I end up making them with someone else – cleaning and chopping a few mushrooms doesn’t take long, but it feels faster when there’s someone else at the other end of the counter. I love that you don’t need to prepare many ingredients; in half an hour, the filling is ready, and then you just shape, decorate, and pop them in the oven.
Quick Info
Total time: about 1 hour and 10 minutes (includes thawing the dough)
Preparation time: 35-40 minutes (filling + shaping)
Baking time: 30-35 minutes
Servings: 12-14 small pastries (depending on how you cut the dough)
Difficulty: easy
Recipe type: savory snack, brunch, picnic
Ingredients
280 g sliced mushrooms (Bonduelle or another canned variety)
400 g puff pastry (thawed)
4 tablespoons sour cream (12%)
6-7 garlic cloves
1 egg yolk
1 tablespoon milk
12-13 hazelnuts
8-9 black olives
20 g butter
a pinch of salt
pepper to taste
oregano to taste
Preparation Method
1. Remove the puff pastry from the freezer and let it thaw completely at room temperature. It’s important for the dough to be pliable but cold, so you can work with it easily.
2. For the filling, chop the mushrooms and garlic as finely as possible. Heat the butter in a pan, add the mushrooms, and sauté over medium heat for 2-3 minutes until they are lightly browned and the water has evaporated.
3. Add the chopped garlic and sauté for another 2 minutes, stirring. Once the mushrooms and garlic are ready, add the sour cream and keep everything on low heat until it starts to boil. Season with salt, pepper, and oregano to taste. Remove the pan from the heat and let the mixture cool completely. It’s important that it’s cold before placing it on the dough, so it doesn’t make the pastry soggy.
4. Cutting and portioning: First, cut the puff pastry in half widthwise, then cut each half in half again, and finally divide everything lengthwise into equal squares. If you want different shapes, you can cut triangles or circles, depending on your preference and how big you want each pastry.
5. Place a tablespoon of the cooled filling on half of the squares. Cover with the other squares and press the edges either with a fork or with your fingers to prevent the filling from leaking out while baking.
6. Line a baking tray with parchment paper. Carefully transfer each pastry to the tray. Make 2-3 shallow cuts on the surface of each pastry with a sharp knife.
7. For decoration, place the hazelnuts in a dry pan over medium heat for 3-4 minutes, just until they gain a bit of color. Let them cool, then chop them finely along with the black olives.
8. Crack the egg and separate the yolk. Lightly beat it with the milk in a bowl. Brush each pastry with this mixture using a pastry brush. Sprinkle the chopped olives and hazelnuts on top.
9. Place the tray in the preheated oven at 180°C for 30-35 minutes until the pastries are golden brown.
10. Remove the tray and let them cool for a few minutes. They can be served warm or cold.
Why I Make This Recipe Often
I love that it takes little time to prepare these pastries, even if you don’t have much experience with dough. They are great for any quick meal or as an appetizer at a gathering. The filling can be made with whatever you have in the fridge, and the pastries stay good even the next day.
Tips and Variations
Tips
- The filling must be completely cool to avoid soggy dough.
- If the puff pastry gets too warm, refrigerate it for 10 minutes before working with it.
- Well-sealed edges prevent the filling from leaking while baking.
- If you have time, you can use fresh mushrooms, but make sure to remove all the moisture before mixing.
Substitutions
- The 12% sour cream can be replaced with thicker yogurt, but the texture and flavor will be slightly different.
- Hazelnuts can be omitted if you don’t have them, or you can replace them with chopped nuts.
- If you don’t have black olives, you can use green olives, chopped finely.
Variations
- You can change the shape of the pastries: make them round, triangular, or even rolls.
- For an extra flavor boost, sprinkle a bit of sweet paprika before baking.
- Add a little chopped parsley to the filling for a fresher taste.
Serving Ideas
- They are great for picnics or as a snack to pack.
- You can serve them warm with a simple tomato salad or cold alongside a soup.
Frequently Asked Questions
1. Can I use fresh mushrooms?
Yes, but you will need to cook them longer to reduce all the moisture. Chop and sauté them until there’s no liquid left, then add the sour cream.
2. Can I freeze the pastries after baking?
Baked pastries do not retain their crispy texture when frozen. It’s best to consume them fresh or within 1-2 days.
3. What type of sour cream is used?
The 12% fat sour cream helps bind the filling without being too heavy. Higher fat sour cream can make the filling heavier.
4. How should I store the pastries overnight?
Let them cool completely, then place them in an airtight container in the fridge. They will keep their texture for 1-2 days.
5. Can I make the filling a day in advance?
Yes, the mushroom filling can be prepared a day ahead and stored in the fridge, covered.
Nutritional Values
Estimated per pastry (from 13 pieces): approximately 120 kcal, 6 g fat, 14 g carbohydrates, 3 g protein. These are estimates, depending on the exact amount of dough and sour cream used. The puff pastry is the main source of calories and carbohydrates.
Storage and Reheating
The pastries stay quite good for 1-2 days in the fridge, in a closed container. They can be reheated for a few minutes in the oven at 160°C to regain some crispiness. I do not recommend keeping them for more than 2 days, as the dough becomes soft. They do not freeze well after baking.