Mushroom Puff Pasties Aka Footballs Recipes

Steps:

• Preheat oven to 400°. For filling, in a large skillet, heat butter over medium heat. Add mushrooms and onion; cook and stir until tender, 3-5 minutes. Add garlic and pepper; cook 1 minute longer. Stir in cream cheese until melted; remove from heat., Unfold one pastry sheet; cut into 9 squares. Cut each square diagonally in half. Place a scant teaspoon of filling on one half of each triangle. Brush edges of pastry with water; fold over to form a triangle. Seal edges with a fork; place 1 in. apart on parchment-lined baking sheets. Repeat with second pastry sheet and remaining filling., Bake until golden brown, 12-15 minutes. Remove from pans to wire racks. Serve warm. Freeze option: Cover and freeze unbaked triangles on parchment-lined baking sheets until firm. Transfer to a freezer conatiner; return to freezer. To use, bake as directed.

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.

Steps:

• Defrost the puff pastry for 20-30 minutes.
• Gently fry the onion, carrot, and potato in the oil for about 5 minutes.
• Add mushrooms, soy sauce, ketchup, thyme, and salt & pepper.
• Cook, stirring occasionally, until the vegetables are soft and tender. Let cool.
• Preheat oven to 400°F.
• Cut each sheet of puff pastry into 4 squares.
• Divide the filling among them, placing it to one side across the diagonal. Brush pastry edges with egg (I just use water) and fold over into triangles and press well to seal.
• Put them on baking sheets (if you didn't make them directly on the baking sheets) and glaze with the beaten egg, if you like.
• Bake for 15-20 minutes, until golden brown.

Steps:

• Saute mushrooms and shallots in oil until soft.
• Season with salt and pepper.
• Add cognac or brandy and reduce slightly; add cream and boil until cream thickens slightly.
• Stir in butter, herbs,and lemon juice.
• Taste and season with additional salt and pepper if needed.
• Bake the puff-pastry rounds or squares according to package directions.
• Split baked shells in half and divide the mushroom mixture between the bottom halves of the shells.
• Place pastry tops on top and serve.
• Optional: I like to add a little grated Gruyere or Swiss cheese after adding the mushroom mixture to the shells and baking just enough to melt the cheese.

Steps:

• Melt the butter in a large frying pan over medium heat.
• Add the onion and mushrooms, saute until the liquid evaporates.
• Add the flour, whisking until smooth.
• Cook for 1 minute, stirring constantly.
• Add the lemon juice, stirring constantly.
• Add the cream and cook over medium heat, stirring constantly until the mixture is thickened and bubbly.
• Stir in the salt and pepper, to taste.
• Remove from heat.
• Roll out the pastry on a floured surface to 1/8 inch thick.
• Cut into 2 1/2 inch squares.
• Place a heaping teaspoon of the filling in the center of each square.
• Grasp all 4 corners and pinch the four seams to form a bundle, drop into the cup of a mini muffin pan (Do not force them down).
• Repeat with the remaining pastry and filling.
• Cover and chill.
• Preheat the oven to 400 degrees F.
• Bake for 20-25 minutes or until sides and bottoms are browned.