Puff pastry appetizer with mushrooms and cheese
Puff pastry appetizer with mushrooms and cheese I have often found myself needing something quick for guests or for a snack between meals, without spending too much time in the kitchen. This puff pastry recipe with mushrooms and cheese fits perfectly, especially since the ingredients are handy and you don't need complicated techniques. I've tried it several times and noticed that it disappears quickly from the platter, regardless of the occasion. Quick info Total time: about 40 minutes Preparation time: 15-20 minutes Baking time: 20 minutes Servings: 20-24 pieces, depending on the size of the circles Difficulty: easy Recipe type: appetizer or savory snack, suitable for festive platters or regular days Ingredients 400 g puff pastry 1 tablespoon butter 300 g canned mushrooms, finely chopped 1 yellow onion, finely chopped 1 egg for the filling 1 egg for brushing the pastry 1/2 cup fresh parsley, chopped 1 cup grated telemea cheese (I use cow's milk, but any type can be used) 1 cup grated cheese 1 teaspoon dried oregano 1 teaspoon dried basil salt and pepper to taste Preparation method 1. Start by preparing the filling. Finely chop the onion and sauté it in a pan with melted butter. Keep the heat low to avoid burning. 2. Add the chopped mushrooms over the onion. Stir frequently and let it simmer on low heat until all the moisture released by the mushrooms evaporates. It’s important that the filling is not too wet. 3. Finally, sprinkle in the oregano, basil, salt, and pepper to taste. Remove the pan from the heat. 4. After the filling has cooled for a few minutes (it shouldn’t be hot, so it doesn’t cook the egg), add the beaten egg, grated telemea, and chopped parsley. Mix well. 5. Roll out the puff pastry on a work surface. Cut out circles about 6 cm in diameter. You can use a glass if you don’t have a special cutter. 6. Place the pastry circles on a baking tray lined with parchment paper. 7. Beat the egg separately and brush the edges of the puff pastry circles with it. 8. Place a teaspoon of filling in the center of each circle. Don’t overload, so it doesn’t spill during baking. 9. Sprinkle grated cheese over each piece. 10. Bake in the oven at medium heat (about 180°C) for 20 minutes, until the pastry is golden and the cheese is browned. 11. Remove them to a rack and let them cool slightly before serving. Why I make the recipe often I find it very practical, especially when I have little time available. It can be easily adapted based on what I have in the fridge and it doesn’t cause any hassle. The result is filling, and at gatherings, it finishes first. I also like it because they can be served cold without losing their flavor. Tips and variations Tips If the filling seems too wet, let it cook down a bit longer, otherwise, the pastry won’t rise nicely. Put the filling on the pastry only after it has cooled slightly. If you want the pastry to brown evenly, use beaten egg for brushing. Don’t cut the circles too small, as they are harder to work with. Substitutions Telemea can be replaced with feta cheese, goat cheese, or another type of salty cheese. If you don’t have parsley, you can use dill, but it will slightly change the flavor. Canned mushrooms can be replaced with fresh mushrooms, but they release even more water and need to be cooked down well. Variations You can add a dash of chopped garlic to the filling if you like the flavor. If you want a richer version, mix different types of cheese. Instead of circles, you can cut the pastry into squares or rectangles and fold them like mini-pies. Serving ideas You can arrange them on a platter as a snack for a party. They are suitable for lunch boxes or picnics. They can also be served cold alongside a salad. Frequently asked questions 1. Can I use fresh mushrooms instead of canned mushrooms? Yes, but you will need to chop them finely and sauté them longer, as they release more water. Make sure the filling doesn’t remain too liquid. 2. What kind of cheese works best for the filling? Any salty telemea cheese works well. I used cow's milk, but sheep or goat cheese can also be used. It depends on your taste. 3. Can I prepare the pastries a day in advance? They can be made a few hours ahead and kept in the fridge. However, they are best on the day they are baked, as the pastry loses its crispy texture if left too long. 4. Is it necessary to use parchment paper? It’s not mandatory, but it helps prevent sticking. You can grease the tray with a little butter if you don’t have parchment on hand. 5. Can they be frozen before or after baking? I do not recommend freezing after baking, as the pastry becomes soft upon thawing. They can be frozen raw, filled, but baked directly from the freezer, they need a few extra minutes in the oven. Nutritional values Approximately, for one serving (about 1 piece out of 20): Calories: 100-120 kcal Protein: 4-5 g Carbohydrates: 8-10 g Fat: 6-8 g Values depend on the cheese used and how much cheese is placed on each piece. For an exact estimate, I recommend weighing and calculating the ingredients used. Storage and reheating They store well in the fridge, in a closed container, for 1-2 days. They do not maintain their crispy texture after being in the fridge, but they are good cold or briefly reheated in the oven. I do not recommend reheating in the microwave, as they become soft and lose their crust. Best freshly baked, but they can also be consumed the next day.
Preparation
I sautéed finely chopped onion in a tablespoon of butter, then added the mushrooms and kept everything on low heat until the juice released by the mushrooms reduced. I added oregano, basil, salt, and pepper, took the pan off the heat, and after it cooled, I mixed it with 1 egg, grated cow cheese, and chopped parsley. I cut the pastry into circles with a diameter of 6 cm, brushed them with beaten egg, and placed a teaspoon of the mixture in the center. I sprinkled grated cheese on top, arranged them on a baking tray, and baked them in the oven at medium heat for about 20 minutes (until they turned a nice golden brown).
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