Puff pastry appetizers with mushrooms.

Name: Puff pastry appetizers with mushrooms. - Irina D.
Ingredients: 1 pack of dough 800 g; 1 kg of champignon mushrooms; 3 bunches of green onions; white onion; 2 small bunches of green garlic; salt; pepper to taste; 1 bunch of parsley and 1 bunch of dill; 3 tablespoons of breadcrumbs; 1 carrot; 40 ml of oil; 2 teaspoons of margarine; half a cup of water (50 ml)

Sezon - Puff pastry appetizers with mushrooms. by Irina D. - Recipia

Puff pastry appetizers with mushrooms are among the recipes I often make when I need something quick and filling for a meal with several guests. I find it practical because I usually use a large package of store-bought puff pastry and champignon mushrooms, which I can always find at the market. I've made the recipe in both forms: as rolls or mini-tarts, depending on how easy it is for me to shape the dough and how much time I have. Quick Info Total time: about 1 hour (including cooling the mixture) Preparation time: 30-40 minutes Baking time: maximum 20 minutes Servings: about 16-20 pieces, depending on size Difficulty: easy Recipe type: appetizer, snack for festive meals or parties Ingredients 1 package of puff pastry, 800 g (ready to use, thawed) 1 kg champignon mushrooms 3 bunches of green onions 1 medium white onion 2 small bunches of green garlic 1 medium carrot 40 ml oil Salt and pepper to taste 1 bunch of parsley 1 bunch of dill 3 tablespoons breadcrumbs (adjust as needed, depending on how moist the mixture is) 2 teaspoons margarine (for greasing the mini-tart molds) Half a cup of water (about 50 ml) Preparation method 1. Take the puff pastry out of the freezer and let it thaw at room temperature while you prepare the vegetables. 2. Clean the mushrooms, wash them well, and chop them finely. Clean and wash the green onions, white onion, and green garlic, then chop them finely. Peel the carrot and grate it on a small grater. 3. Heat the oil in a large skillet. Add the green onions, white onion, green garlic, and carrot. Add salt and pepper from the beginning to flavor the vegetables. Sauté until they start to soften; it doesn't take long. 4. Add the chopped mushrooms and mix well. Pour half a cup of water over the vegetables. Let everything boil until the liquid evaporates and the mushrooms are cooked. Stir periodically. 5. When the vegetables are almost done and the mixture becomes thicker, add the finely chopped dill and parsley. If you see that there is still liquid remaining or the mixture is not thick enough to fill the puff pastry, sprinkle and mix in the breadcrumbs. The amount of breadcrumbs depends on how watery the mushrooms are, but three tablespoons are usually enough. 6. Let the mushroom mixture cool completely before assembling. Otherwise, the puff pastry will become soggy and won't rise in the oven. 7. Divide the mushroom mixture in half, as well as the dough. One half will be used for rolls, and the other for mini-tarts. 8. For rolls, roll out half of the dough on a work surface. Place half of the mushroom mixture in the center, roll it tightly, and cut into pieces of appropriate size (about two fingers wide). Place the rolls on a baking tray lined with parchment paper, leaving space between them. 9. For mini-tarts, grease the molds with margarine. Line each mold with a piece of dough, and place a generous spoonful of the mushroom mixture inside. Level it slightly. 10. When everything is ready, place the tray with rolls and the mini-tart molds in the preheated oven at 200 degrees (or on high if using an oven without a thermostat). Bake for about 15-20 minutes, or until they are lightly browned on top. Why I make the recipe often I like it because it uses simple ingredients and results in hearty snacks. It can be quickly adapted for more guests and doesn’t require complicated techniques. They can be made in advance if you need to prepare other dishes as well. Tips and variations Tips Don’t rush the cooling of the mixture before putting it in the puff pastry. If it’s hot, the pastry will become soft. If you want a more intense green flavor, add fresh parsley and dill at the end. Substitutions Margarine for greasing can be replaced with butter if you’re not concerned about the vegan option. You can also use brown mushrooms or another type if you have them on hand. Variations If you don’t have mini-tart molds, you can just make rolls or vice versa. You can add a little grated cheese on top of the tarts if you’re not fasting or making the vegan version. Serving ideas They are good both hot and cold, at a buffet or as a snack to take away. They pair well with festive meals alongside other appetizers but are also great for picnics. Frequently asked questions 1. Can homemade dough be used? Yes, you can use homemade puff pastry if you have time, but store-bought significantly shortens the preparation time. 2. Can these appetizers be frozen after baking? Freezing does not preserve the texture as well. It’s better to consume them fresh or within 2 days. 3. How can I prevent the filling from leaking out of the rolls while baking? Make sure the filling has cooled completely and is no longer watery. Breadcrumbs help bind the mixture. 4. Can I prepare the mixture a day in advance? Yes, the filling can be prepared a day in advance and stored in the refrigerator, covered. Nutritional values Estimate for a medium serving (roll or mini tart): 120-150 kcal, of which approximately 6 g fat, 16 g carbohydrates, 3-4 g protein. Values vary depending on the size of the pieces and how much breadcrumbs or oil you use. Mushrooms and greens have few calories, but the puff pastry and oil slightly raise the fat and carbohydrate intake. Storage and reheating These appetizers store well in the refrigerator for 1-2 days in a closed container. They can be briefly reheated in the oven, not in the microwave, to avoid becoming too soft. Ideally, you should consume them on the day they are made for a crispy texture. If there are leftovers, they can also be served cold.

Puff pastry appetizers with mushrooms.

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