Name: Mushroom Pastry
Prep time: 40 min
Cook time: 25 min
Total time: 1 h 5 min
Yield: 6
Cuisine: British
Ingredients: 1 shallot, finely chopped; 3 spring onions, sliced; 3 garlic cloves, finely chopped; Packet of ready-made puff pastry; 150g mushrooms; Sprig fresh thyme; Olive oil; Knob of Butter; 50ml White wine; Salt and pepper; Some milk to baste.

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Mushroom Puff Pastry Recipe

This recipe is a simple recipe for some savoury mushroom tartlets or mushroom pastry, that you can serve as a starter, snack or appetizer.

If you like mushrooms, then these are a delicious idea and, though they do take some time to create, they can be made upfront and cooked when you need them.

They are worth the effort and are a great vegetarian starter or appetizer if you need one.

SAVE THIS RECIPE!

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Working with puff pastry

I have used some ready-made puff pastry from Aldi to make these mini mushroom tarts, just to make things easier, as making pastry is not my forte! 😊

I was actually wanting to try this recipe with some filo pastry to try and make a mushroom strudel, but I could not find any ready-made filo pastry nearby.

I was certainly not going to try and make it filo pastry myself, as my last two pastry attempts had been total failures, and let’s face it, life is too short to be making your own pastry!

The inspiration for this snack came from a mention of mushroom strudel by Anthony Bourdain in his book ‘Kitchen Confidential‘. I have no idea what was in the ones he used to make. But I bet they must have been wonderful.

I was quite happy with how these ones turned out. I do need to work on improving my pastry skills however!

It was quite fiddly work when putting these mushroom tart appetizers together.

I used my dough scraper to work with the dough and cut the lattice strips, which worked well. Make sure you lightly dust the working surface with some flour, so the pastry does not stick to it, and properly grease your baking tray.

When picking up the tarts I used a flat spatula to get underneath them, so they did not fall apart.

Once they are cooked they have, of course, much more structural integrity.

Making the Lattice Top

Getting the lattice strips crimped to the base is quite tricky and takes some patience. So do not make these if you are in a hurry! I made them while I was watching a T-20 cricket match, which was actually a perfect multi-task!

Looking at the pictures it is clear that a few of the lattice strips broke during baking. These were the ones that were too thin or already damaged when I put them in the oven.

The wider strips seemed to have survived better, so that is the way to go!

I hope you get to try this simple recipe. Please let me know how you get on in the comments section below!

How to make mushroom pastry

Yield: 6

Mushroom Pastry

This simple recipe for some tasty mushroom pastry tarts gives you a delicious savoury puff pastry snack to impress your friends. Perfect as a starter or appetizer.

Prep Time 40 minutes

Cook Time 25 minutes

Total Time 1 hour 5 minutes

Ingredients

1 shallot, finely chopped
3 spring onions, sliced
3 garlic cloves, finely chopped
Packet of ready-made puff pastry
150g mushrooms
Sprig fresh thyme
Olive oil
Knob of Butter
50ml White wine
Salt and pepper
Some milk to baste.

Instructions

Finely chop the mushrooms, shallot and garlic. Then saute the shallot and garlic together in some olive oil for about 2 minutes.

Then add the mushrooms, thyme and the butter and cook over medium heat for another 2 minutes, stirring regularly.

Finally, add the spring onions and the white wine and bring to a simmer. Simmer for 5 minutes or until the wine has evaporated.

Then remove from the pan and allow the mushroom mixture to cool. In the meantime prepare the pastry.

On a flat surface roll out the pastry dough to the required thickness. Then cut some rectangular shapes about 15cm x 6 cm or 12cm x 6cm, depending on your preference. Cut some pastry strips about 1cm x 12cm to use for the lattice on the top.

When the mushrooms have cooled, add some to the top of the rectangular pastry, and roll up the edges to create a base to attach the lattice strips to. Then wet the pastry with milk and attach the lattice strips on the top, making sure the pastry strips are well joined to the base.

This process is quite fiddly and may take some time. In the meantime, pre-heat the oven to 180C.

When the pastries are complete add to a pre-greased baking tray and baste the top with milk.

Put in the oven at 180C for 25 minutes, or until the pastry has cooked and is a golden brown colour.

Allow a few minutes to cool down a bit before serving.

Notes

The above quantities will make about 6 large-sized pastries or 8 smaller ones.

If you are making these as an appetizer you may want to cut them into bite-sized pieces. Or serve them hot or cold as a starter.

Mushroom Pastry