Mushroom Filled Pastry

I am not a fan of desserts but savoury pastries I can't resist. I also love mushrooms and so couldn't wait to try out this recipe. Mushroom Lovers.... calling all Mushroom and Pastry Lovers ... this dish is for you !!!


Ingredients for Dough:
1 1/4 cup All-Purpose Flour
1 1/2 tsps dry thyme
1/4 tsp red chilli powder (or to taste)
1/2 cup chilled unsalted butter cut into small pieces
2 1/2 tbsps ice-cold water
Salt to taste

Method for Dough:
1. In a bowl combine the flour, thyme, chilli powder, salt and pulse to combine.
2. Add butter to the flour mixture and pulse again until mixtures resembles coarse cornmeal.
3. Stir in ice water and mix until the dough comes together nicely.
4. Knead briefly and form dougn into a ball and chill for 1 hour.
5. Remove from fridge and roll dough out on a lightly floured work surface into a circle approximately 1/4 inch thick.
6. Cut into rectangles. Reroll scrap and repeat process.
7. Place the rectangles on a tray, cover with plastic wrap and place in the refridgerator for around 10 mins.


Ingredients for Filling:
3 cups of seasonal mushrooms sliced
5 tbsps shallots sliced
6 tbsps garlic cloves thinly sliced
4 tbsps olive oil
2 tsps dry thyme
Salt to taste
Black Pepper to taste

Method for Filling:
1. Heat 2 tbsps oil in a saute pan.
2. Add shallots and garlic and cook until brown, stirring constantly.
3. Remove shallots and garlic from pan.
4. Add the rest of the oil, add sliced mushrooms and season with salt and black pepper immediately.
5. When mushrooms start to wilt add dry thyme and remove from heat. Mix.
6. Once cooled add shallot and garlic to the cooked mushrooms and mix.


Ingredients for Pastry:
1 egg beaten

Method for Pastry:
1. Remove the dough from the refrigerator and lay the rectangles on a lightly floured surface.
2. Cover each with a thin layer of the mushroom filling on half of the rectangle, making sure to leave 1/4 inch of the edge exposed all the way around.
3. Brush the edges of each rectangle with the egg and fold.
4. Crimp the edges shut using the tines of a fork.
5. Brush the tops of each with a bit more egg.
6. Bake these in a preheated 350 oven for 20 minutes or until golden brown.
7. Remove and serve hot.





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