Mushroom & sausage puff pastries.

How to make mushroom & sausage puff pastries.

Preparation time: 40 minutes
Frying the stuffing: 25 minutes
Pastries baking time: 25 minutes
Servings: Approximately 10 pastries

These easy-to-make puff pastries are full of Autumn goodness! Serve them as an appetizer, a quick in-between-meal bite, or a tasty savory snack you can munch on while eating soup.

- 2 sheets of pre-rolled puff pastry - 2 x 275 g
- 1 pâté or baked pâté
- 250 g of fresh mushrooms
- 1 chorizo sausage or 1 cup of diced bacon
- 1 medium onion - 150 g
- 1 teaspoon of salt
- 2 teaspoons of mild chili powder or hot paprika
- 3 tablespoons of oil
- half an egg (to brush pastries with - optional)
- 1 tablespoon of cumin, sesame, or dried rosemary (to garnish the pastries - optional)


Please note: Puff pastry should be taken out of the fridge and kept at room temperature for about 30 minutes before baking (dough may be too crumbly when it's cold and too sticky when it's warm).

Wash about 250 grams of fresh mushrooms. Leave them to air dry slightly (for about 10 minutes or so). Remove thick skin from bigger mushroom caps (you don't have to peel the small ones). Chop mushrooms, onion, and chorizo sausage (you can use bacon cubes instead). Cut the pâté into approximately 4 cm long slices and set aside.

Pour three tablespoons of vegetable oil into a medium-sized hot frying pan, add the mushrooms, and fry them uncovered for about 5-7 minutes.
Cover frying pan with the lid and gently tilt it over the sink to remove excess water.

Throw onion, chorizo, spices (and a splash of oil if needed) into the pan. Mix it all well with the mushrooms and fry it uncovered (on a low burner) for additional 7 to 10 minutes. Fry it until mushrooms are two times smaller, onion is glazed, and the chorizo/bacon cubes look crispy (remember to stir it occasionally). Set stuffing aside to cool.

Roll out one or two sheets of the pastry (depending on how thick you want your dough to be) on a baking tray lined with baking parchment.

Spread stuffing onto one half of the rolled-out dough sheet (not too close to the edge, though). Lay out slices of pate or baked pate on top of the stuffing and cover it with the remaining dough.

Make sure that the dough edges stick to each other and then cut the pastry into triangles. You can brush it with the beaten egg and sprinkle it with cumin, sesame, or dried rosemary.

Bake it at 200°C or 392°F (gas mark 6) for 25 minutes.
Leave it to cool for a few minutes, serve, and enjoy!

This recipe is a spin on Puff pastry pasties.

Bon Appétit!