Seal Mushroom Pastries Food

MUSHROOM PUFF PASTRY BITES

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.

WILD MUSHROOM PUFF PASTRY

Steps:

• Preheat oven to 400 degrees F.
• Heat olive oil in a large skillet over medium-high heat. Add shallot; cook and stir until tender, about 5 minutes. Lower heat to medium-low and add mushrooms. Cook and stir until mushrooms reduce by half, about 15 minutes. Stir in roasted garlic, Parmesan cheese, and thyme. Season to taste with salt and pepper. Stir in cream. Remove from heat and allow mushroom mixture to cool. It will thicken as it cools.
• Unfold pastry sheet onto floured surface and lightly roll into a 12 x 15 inch square. Cut into eighteen 3 inch squares. Place a mounded teaspoon of mushroom filling in the center of each square. Fold pastry over filling to form a triangle. Pinch edges firmly together with a fork to seal.
• Bake 12 to 16 minutes, or until golden brown. Serve hot or at room temperature.

MUSHROOMS IN PUFF PASTRY

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.

SEAL & MUSHROOM PASTRIES

Steps:

• Preheat oven to 375.
• Marinade the seal with wine, garlic, onion & mushrooms for 1 hour.
• Brown the seal meat 1/4 cup butter, adding all the marinade ingredients and the water and flour mixture.
• Let the seal meat cool.
• Melt remaining 1/4 cup butter.
• Unwrap the phyllo pastry and cut in half horizontally. Separate the sheets, spread with the melted butter, and sprinkle lightly with bread crumbs. Continue until for 3 layers.
• Place a small mound of the meat mixture in the lower centre of the pastry stack and fold pastry into a triangle. Brush package with butter.
• Bake for 15 minutes or until pastry is golden brown.
• Serve with garnish of red onion or cranberries.

MUSHROOM TURNOVERS

Steps:

• Mix cream cheese and 1/2 cup butter
• Add flour until fully incorporated and form into a ball; divide and set one ball aside, covered lightly at room temperature while making filling and wrap the other in plastic and chill
• Place flour and butter into mixing bowl and pulse for 2 seconds on Turbo 2-3 times until mealy
• Place cream cheese into mixing bowl and pulse for 2 seconds on Turbo 2-3 times until ingredients begin to form into a ball
• Remove ingredients from mixing bowl to another bowl or place on the counter and form into 2 balls by hand; wrap one in plastic and chill and set the other aside, covered lightly at room temperature while making filling
• Melt 2 tablespoons of butter in a large skillet; add mushrooms, onion, thyme, salt and pepper
• Saute, stirring constantly, until tender (about 5 minutes)
• Sprinkle flour over ingredients to avoid lumps; stir to thicken
• Reduce heat to low; stir in sour cream
• Heat just until thickened; remove from heat
• Mixture should not be runny: it should sit in a mound on the pastry without spreading
• On a lightly floured surface, roll dough to less than 1/4 inch thickness; cut into 2.5 inch rounds with fluted cutter
• Place small amount of filling in the middle of each circle (a heaping teaspoon); dot water along inside edge of each pastry circle to seal
• Fold dough over filling to form a half-circle; press to seal dampened edges
• Place on cookie sheet lined with parchment paper; press edges with a fork and puncture each decoratively to release steam while cooking OR recut sealed edges with the cutter, as illustrated
• Pre-heat oven to 375°F if baking immediately
• Brush with egg yolk; bake for 12 minutes, at 350°F, or until golden brown OR
• Brush with egg yolk and freeze on parchment-lined cookie sheet overnight; then package into labelled and dated zip-lock freezer bags
• Remove from freezer, place on parchment-lined cookie sheet and bake frozen at 400°F for 15 - 18 minutes, until golden

STEAK & MUSHROOM PUFF PASTRY PIE

Steps:

• Heat oil in a large skillet over medium-high heat.
• Season the steak cubes with black pepper then add to the skillet then cook until browned on the outside; remove to a bowl.
• Add in mushrooms and cook until browned.
• Add in onion and thyme; saute for about 5 minutes (adding in the garlic the last 2 minutes of cooking).
• Return the beef to the skillet.
• Stir in the mushroom gravy, 1 cup water and Worcestershire sauce (start with 2 teaspoons and add in more to taste); bring to a simmer over low heat and cook for 30-35 minutes.
• Season with salt and black pepper to taste.
• Set oven to 400 degrees F.
• Transfer the beef mixture to a greased casserole dish.
• Roll out the puff pastry to cover the top of the dish; press edges onto the rim of the dish to seal.
• In a small cup whisk together 1 tablespoons water with the egg, then brush over the top of the pastry.
• Bake for 20 minutes or until the pastry is fuffed and golden brown.

MINI CREAMY MUSHROOM PIES

Steps:

• Heat the butter and oil in a frying pan. Add the onion and fry until soft. Stir in the garlic and mushrooms, season and cook for 5 mins until the mushrooms are soft. Stir in the parsley and cream. Remove from the heat and allow to cool.
• Heat oven to 200C/180C fan/gas 6. Grease a 6-hole muffin tin with butter, then line each hole with a long thin strip of baking parchment. Roll out the pastry on a lightly floured surface and stamp out 6 x 10 cm circles. Press a circle into each hole to line. Roll out the remaining pastry (you may need to re-roll trimmings) and stamp out 6 x 8cm circles.
• Divide the mushroom mix between the pies. Brush the pastry edges with a little egg, top each with a pastry lid and carefully press the pastry edges together to seal.
• Brush with the remaining egg and sprinkle with caraway seeds. Bake for 25-30 mins until golden. Allow to cool in the tin slightly before serving, or cool on a wire rack and keep in airtight containers for up to 1 day. Reheat before serving.

MUSHROOM-FILLED PASTRIES

Steps:

• Heat oil in a medium nonstick skillet over medium heat. Add the mushrooms and onion. Cook, stirring frequently, until most of the mushroom juices have cooked out, about 4 minutes. Sprinkle with flour, stirring to mix well.
• Stir in sherry, salt and pepper. Cook and stir until mixture is almost dry, about 2 minutes. Remove pan from heat and set aside to cool slightly.
• Preheat oven to 400 minutes.
• Have an ungreased baking sheet ready. Separate biscuits and place them between two sheets of waxed paper severl inches apart. With a rolling pin, roll biscuits into 4 to 5 inch circles. Carefully remove the top sheet of wax paper.
• Using a heaping tablespoonful of filling, place slightly off-center on each circle. Carefully fold biscuits over, making a half-circle and stretching the dough gently over the filling. Crimp the edges together with a fork. Place pastries on baking sheet.
• Bake 8 to 10 minutes, until golden brown. Serve hot or at room temperature.