Mushroom Open Pie

Thin crispy pastry topped with mushrooms - great for entertaining at home.

Recipe By: Yukiko (https://cookbuzz.com/kitchen/37)
Serves 2 Prep: 30 min Cook: 15 min

Ingredients

Puff pastry sheets to make 9cm rounds x 2
Mushrooms (medium) 6-7
Onion 50g
Double cream 1.5 tbsp
Miso 1/2 tsp
Salt & pepper as required
Chives as required

Method

1
Defrost the frozen puff pastry sheets. Cut out 9cm diameter rounds and prick with a fork. (I made 4 rounds this time).
2
Cover the pastry rounds with a baking sheet then an oven tray to stop the pastry from rising.
3
Put in a preheated oven 200C for 20-25 minutes, the pastry should be nice and golden.
4
Slice 3-4 mushrooms with stalk 5mm thick. Finely chop the rest of the mushrooms.
5
Put 1 tbsp oil in a frying pan and saute the sliced mushrooms, season with salt & pepper, then remove.
6
Add 2 tbsp oil to the same frying pan and fry the finely chopped onion.
7
When softened, add the chopped mushrooms, cream and miso. Adjust for seasoning with salt.
8
Place Step 7 in the middle of the cooked pastry rounds and decorate with the sliced mushrooms. Sprinkle with chopped chives before serving.

Tips & Note

●Sandwiching the puff pastry between the oven trays will stop it from rising, creating a nice crunchy and crispy base.
●Allow Step 7 to cool down before loading on to the pastry rounds.

Mushroom Open Pie

Thin crispy pastry topped with mushrooms - great for entertaining at home.

Recipe By: Yukiko (https://cookbuzz.com/kitchen/37)

Serves 2

Prep: 30 min

Cook: 15 min

Ingredients

Puff pastry sheets to make 9cm rounds x 2
Mushrooms (medium) 6-7
Onion 50g
Double cream 1.5 tbsp
Miso 1/2 tsp
Salt & pepper as required
Chives as required

Mushroom Open Pie

Recipe ID :342 Posted on 20 APR 2015

Serves 2

Prep 30min
Cook 15min
views 636
printed 98

saved 0

Thin crispy pastry topped with mushrooms - great for entertaining at home.

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Ingredients

Print Ingredients Email Ingredients
to make 9cm rounds x 2
6-7
50g
1.5 tbsp
1/2 tsp
as required
as required

Method

Prep
30min
Cook
15min
1
Defrost the frozen puff pastry sheets. Cut out 9cm diameter rounds and prick with a fork. (I made 4 rounds this time).
2
Cover the pastry rounds with a baking sheet then an oven tray to stop the pastry from rising.
3
Put in a preheated oven 200C for 20-25 minutes, the pastry should be nice and golden.
4
Slice 3-4 mushrooms with stalk 5mm thick. Finely chop the rest of the mushrooms.
5
Put 1 tbsp oil in a frying pan and saute the sliced mushrooms, season with salt & pepper, then remove.
6
Add 2 tbsp oil to the same frying pan and fry the finely chopped onion.
7
When softened, add the chopped mushrooms, cream and miso. Adjust for seasoning with salt.
8
Place Step 7 in the middle of the cooked pastry rounds and decorate with the sliced mushrooms. Sprinkle with chopped chives before serving.

Tips & Note

●Sandwiching the puff pastry between the oven trays will stop it from rising, creating a nice crunchy and crispy base.
●Allow Step 7 to cool down before loading on to the pastry rounds.

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Yukiko
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