MUSHROOM PUFF PASTIES

Mushroom Puff Pasties image

Provided by Baby Kato

Time 45m

Yield 36 squares, 12 serving(s)

Number Of Ingredients 12

1 sheet puff pastry, 10 x 10 inch thawed, and rolled out 1/8-inch thickness
1 egg, lightly beaten
4 tablespoons butter
4 cups mixed mushrooms, whole (mixture, your choice)
3/4 cup onion, sweet, coarsly chopped
1 shallot, small, french, finely chopped
1/2 teaspoon pepper, cayenne
1/2 teaspoon salt, sea
1/4 cup white wine, good quality
1/4 cup creme fraiche or 1/4 cup sour cream
3 tablespoons parmesan cheese, finely grated, good quality
2 teaspoons thyme, fresh, chopped

Steps:

Preheat oven to 400.
Lay pastry on a lightly floured surface and trim to form square.
Cut the pastry into 36 squares and place on baking sheet, then brush lightly with egg.
Bake until golden 10 - 12 minutes and remove from oven, let cool.
Lower the heat to 350.
Heat the butter in a pan over med - high heat. Add the mushrooms, onions and shallots.
Season with the sea salt and cayenne pepper and cook until mushrooms brown - 10 minutes.
Add the wine and cook until it has all been absorbed.
Put the mushrooms mixture, creme fraiche, cheese and herb in a food processor or mixer and pulse 2 - 3 times, just until the mixture is combined, you don't want to puree it.
To assemble cut each puff-pastry square in half crosswise and fill with 1/2 tsp mushroom filling.
Then bake for 5 minutes.
This is best served warm.