"Recipes are meant to be shared"

It is my intention to add a couple of recipes here every week. Although between working and playing with my daily blog 'Thibeault's Table', I'm not always successful.

Mushrooms And Pimientos In Puff Pastry

Mushrooms And Pimientos In Puff Pastry
The Foods and Wines of Spain

1 package puff pastry
1 Tablespoon olive oil
1 Tablespoon minced onion
1 clove garlic minced
2 Tablespoons minced pimiento
preferably homemade
1/4 pound mushrooms, chopped fine
1/2 dried red chili crumbled or 1/4 teaspoon dried red pepper flakes
Salt and pepper to taste
2 Teaspoons grated Parmesan cheese

Heat the oil in a skillet and sauté the onion and garlic until onion is wilted. Add the pimiento and cook for a minute, then the mushrooms, chili pepper, salt, and pepper and sauté until mushrooms are softened. Remove from the heat and stir in cheese. Roll the puff pastry to 1/8 inch. You can cut into 1 3/4 inch circles and place 1 teaspoon of filling on half of the circles. Moisten the edges with water, cover with the remaining pastry circles, and press with the tines of a fork to seal. I prefer to make them triangle shape ,by cutting the pastry into 2 1/2 inches squares, add filling on one half and then folding over corner to
form a triangle. (May be prepared ahead and refrigerated) Place on a dampened cookie
sheet and bake at 425 F on the upper rack of the oven for 7 to 10 minutes or until golden.
( To cut down on work you could make this appetizer in a larger size and Bake for about 20 minutes.) Then cut into wedges.

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