Mushroom and Cheese Puff Pastries

Ingredients

• 1 roll (≈250 g) Ready-made puff pastry (Thawed if frozen)
• 300 g Button mushrooms (Cleaned and sliced)
• 150 g Spreadable cheese (e.g., Kiri) (At room temperature)
• 100 g Grated mozzarella (Can be replaced with grated Gruyère)
• 2 c. à soupe Olive oil
• 1 petit Onion (Finely chopped)
• 1 gousse Garlic (Crushed)
• ½ tsp Salt
• ¼ tsp Black pepper
• A pinch Espelette pepper (Optional, for heat)
• 1 Egg yolk (For glazing)
• 2 drops White vinegar
• 1 tbsp Fresh parsley (Chopped, for garnish)

Instructions

1. Prepare the ingredients

   Slice the mushrooms, finely chop the onion and crush the garlic clove. Place the spreadable cheese in a bowl and let it soften.

   Time: PT5M

2. Sauté the mushrooms

   Heat olive oil in a skillet over medium heat. Add the onion and garlic, sweat for 2 min. Add the mushrooms, season with salt, pepper and add the Espelette pepper. Cook 8‑10 min, stirring, until all the mushroom liquid has evaporated.

   Time: PT10M

3. Prepare the cheese mixture

   Stir the grated mozzarella into the spreadable cheese, mixing until a homogeneous consistency is reached.

   Time: PT3M

4. Cut the puff pastry

   On a lightly floured surface, roll out the puff pastry. Cut squares of about 8 cm on a side. Reserve the trimmings for later use or discard.

   Time: PT5M

5. Assemble the pastries

   On each square, spread a thin layer of the cheese mixture, then place a tablespoon of sautéed mushrooms. Lightly sprinkle extra mozzarella if desired.

   Time: PT5M

6. Egg wash

   Beat the egg yolk with the two drops of vinegar. Brush the top of each pastry with the mixture using a brush.

   Time: PT2M

7. Bake

   Place the pastries on a baking sheet lined with parchment paper. Bake in the preheated oven at 180°C for 30 minutes, or until they are nicely golden and flaky.

   Time: PT30M

   Temperature: 180°C

8. Rest and serve

   Remove the sheet from the oven, let the pastries rest for 5‑10 minutes. Sprinkle with chopped parsley before serving.

   Time: PT10M

Nutrition Facts

Calories

260

Protein

10 g

Carbohydrates

28 g

Fat

12 g

Fiber

2 g

Ingredient Substitutions

• Instead of Ready-made puff pastry: Shortcrust pastry, Homemade pizza dough
• Instead of Button mushrooms: Porcini, Shiitake, Seasonal mushrooms
• Instead of Spreadable cheese (e.g., Kiri): Fresh cheese, Cream cheese
• Instead of Grated mozzarella: Grated Emmental, Grated Comté
• Instead of Olive oil: Butter, Sunflower oil
• Instead of Onion: Shallot
• Instead of Garlic: Garlic powder (½ tsp)
• Instead of Espelette pepper: Sweet paprika
• Instead of Egg yolk: Milk + sugar for vegan glaze
• Instead of White vinegar: Lemon juice
• Instead of Fresh parsley: Chives

Equipment Needed

• Oven
• Baking sheet
• Parchment paper
• Skillet or sauté pan
• Chef's knife
• Cutting board
• Mixing bowl
• Fork or kitchen brush

Critical Steps — Do Not Skip

• Evaporate all the mushroom water before assembling (step 2).
• Properly brush with egg yolk to achieve a nice glaze (step 6).
• Bake at 180°C without opening the oven during the first 20 minutes (step 7).

Chef Tips from the Video

• For a stronger flavor, add a teaspoon of fresh thyme to the mushrooms while cooking.
• Replace the mozzarella with fresh goat cheese for a tangier version.
• Lightly sprinkle black sesame seeds before baking for a touch of crunch and color.

Troubleshooting

Storage

Refrigerator: Store the pastries in an airtight container for 2‑3 days. Reheat in the oven at 180°C for 5 minutes before serving.

Freezer: After baking, let cool completely, then wrap individually in cling film and freeze for 1‑2 months. Thaw in the refrigerator then reheat in the oven.

Room temperature: Do not leave out for more than 2 hours at room temperature, especially because of the cheese.

Make-Ahead Tips

• Prepare the mushroom filling and cheese mixture the day before; keep refrigerated and assemble on the day.
• The pastries can be assembled ahead of time, covered with cling film and refrigerated up to 24 hours before baking.