Puff pastry with mushroom filling

Last Updated on July 25, 2024

Plates of puff pastry stuffed with mushrooms, onions, peppers and other ingredients, baked in the oven until golden brown.

Ingredients:

500 g of puff pastry 1 tsp ground cumin seeds for sprinkling 1 handful of breadcrumbs 1 piece of/td> sheets for spreading For filling: 600 g of wood hubs 2 tbsp white wine or water 2 tbsp butter

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1 tablespoon of bread or solamilk 1 tablespoon chopped sage 1 tbsp chopped oregano 1/4 tsp ground cumin 2 pcs light green non hot peppers 2 pcs garlic cloves 2 pcs onions ground pepper salt

Procedure:

1. Clean and slice the mushrooms, cut the peeled onions in half lengthwise and slice crosswise into thin slices, finely chop the peeled garlic cloves and cut the cleaned peppers into thin strips
2. In a deeper frying pan, slowly fry the onion and garlic in hot butter until the onion softens and turns golden brown, then add the peppers, mushrooms, fry everything, salt, pepper, cumin and simmer in their own juices for about 5-10 minutes until tender
3. Finally, stir in the finely chopped herbs and starch flour dissolved in white wine or water and let it come to a boil, remove from the heat and let it cool down
4. Roll out the puff pastry into 4 equal parts, roll out each into a rectangle 3 mm thick, then sprinkle the pastry slices with breadcrumbs, divide the filling over them, brush the edges with beaten egg, fold the longer edges over the filling, press the shorter ones and turn inwards
5. Transfer the pouches to a baking tray lined with baking paper, brush the surface with beaten egg, sprinkle lightly with ground cumin, prick with a fork and bake in a preheated oven at 200 °C for about 25-30 minutes.

Recommendation:

Serve warm or after cooling.