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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 12 |
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Creamy filling with mushrooms surrounded by puff pastry. I found this in Main Line Classics cookbook and have adopted it into my repertoire. Ingredients:
1 package pepperidge farms puff pastry sheets |
2 tablespoons butter |
1 large onion, finely chopped |
1/2 pound mushrooms, chopped |
1/4 teasppon thyme |
1/2 teaspoon salt |
2 tablespoons all purpose flour |
1/4 cup sour cream |
1 tablespoon sherry |
Directions:
1. Preheat oven to 400 degrees F.
2. Defrost puff pastry sheets.
3. Shape and mold pastry into 2 mini tart pans, allowing a little overhang.
4. Heat the butter and saute onion until tender.
5. Add the mushrooms and cook for three minutes.
6. Stir in seasonings.
7. Stir in flour and sour cream.
8. Cook until thick but not boiling.
9. Remove from heat.
10. Add in sherry.
11. Fill pastry shells with mushroom mixture.
12. Bake at 400 degrees for 20 minutes.
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