Savory Mushroom Puff Pastry Pockets
These savory mushroom pastry parcels are deliciously filled with a creamy mixture of sautéed mushrooms, onions, and herbs, all wrapped in flaky puff pastry. Perfect as a main course or appetizer.
Ingredients
- 1 sheet puff pastry thawed
- 2 cups mixed mushrooms finely chopped
- 1 small onion finely diced
- 2 cloves garlic minced
- 1 tablespoon olive oil
- 1 teaspoon fresh thyme leaves
- ½ teaspoon dried thyme
- 1 tablespoon soy sauce
- ½ cup cream cheese softened
- 1 egg for egg wash
- to taste salt and pepper
- optional sesame seeds for garnish
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Heat olive oil in a skillet over medium heat and sauté the diced onion for 3-4 minutes until translucent.
- Add minced garlic and chopped mushrooms to the skillet and cook for 5-7 minutes until tender.
- Stir in fresh thyme, soy sauce, and season with salt and pepper; cook for an additional 2 minutes.
- Mix the sautéed mushroom mixture with softened cream cheese until well combined.
- Roll out the thawed puff pastry and cut into 4 equal squares.
- Place a tablespoon of the mushroom filling in the center of each pastry square.
- Fold the corners over the filling to seal and crimp the edges with a fork.
- Brush the tops with beaten egg and sprinkle with sesame seeds if desired.
- Bake for 20-25 minutes until golden brown and puffed up.
Notes
Serve warm for the best flavor experience.