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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 8 |
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I came up with this combo of ingredients to put into a puff pastry packet . It's not a French recipe, but with the Chevre, herbs, and pastry, I decided it needed a French name! :) These are rich and filling, so 1 per person is probably plenty, but I did account for 2 per serving. Ingredients:
16oz fresh mushrooms(white, baby bellos or wild all would work well) |
2-3 cloves garlic |
2t fresh chives |
1/4 cup fresh parsley |
4-6 fresh sage leaves, rubbed |
juice from 1/2 lemon |
dash of worcestershire sauce |
4oz creamy chevre(goat cheese) |
1/2 stick butter, softened |
salt and pepper |
1 package(2) puff pastry sheets, thawed |
1 egg beaten plus 1t water, for egg wash |
Directions:
1. Place mushrooms, garlic, chives, parsley and sage leaves in food processor and pulse until mushrooms are finely chopped and everything is well combined.
2. Add lemon juice, Worcestershire sauce, Chevre, butter, salt and pepper to bowl and fold in by hand, to combine.
3. Place one puff pastry sheet onto lightly floured surface. If sheet is folded in thirds, then carefully unfold and cut at the two seams,giving yourself 3 equal sections. Roll dough slightly to achieve a rectangle that is approx 12X4. (if using homemade puff pastry, or sheets that aren't sectioned, cut/roll accordingly to reach the 12X4 rectangle.
4. Cut each rectangle into 3 equal squares, of 4X4
5. Place about 3T filling onto each square. See Photo
6. Bring all corners up to meet in the middle, and press corners together, slightly, leaving gaps in the seams. See Photo
7. Repeat with remaining filling/pastry.
8. Brush tops lightly with egg wash.
9. Move to baking stone or bricks or cast iron pan and bake at 400 for about 14-17 minutes, until pastry is lightly browned and puffing, slightly.
10. Let cool slightly on sheet then move to cooling rack. Best served warm, but room temperature is fine, too.
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