Chanterelle and Cheddar Puff Pastry Bites
- 100 g (3.5 oz) fresh chanterelle mushrooms
- 130 g (½ cup + 1 tbsp) chanterelle mushroom cream
- 400 g (14 oz) puff pastry sheet, thawed if frozen
- 50 g (1.8 oz) aged cheddar cheese, crumbled
- 30 g (2 tbsp) unsalted butter, divided
- 1 sprig fresh parsley, minced
- Salt and pepper to taste
1. Preheat oven to 200°C (400°F). Line a baking sheet with parchment paper.
2. Melt 15 g (1 tbsp) butter in a skillet over medium heat. Add fresh chanterelle mushrooms, season with salt and pepper, and sauté until golden and tender, 5 to 7 minutes. Transfer to a bowl and cool.
3. Roll out puff pastry sheet on a lightly floured surface. Cut into 20 equal squares, each 7.5 cm (3 inches) per side.
4. Place 5 ml (1 tsp) chanterelle mushroom cream in the center of each square, leaving a 1.3 cm (½ inch) border.
5. Top with a portion of sautéed mushrooms and a pinch of aged cheddar cheese.
6. Fold each square into a triangle, pressing edges firmly to seal.
7. Arrange pastries on baking sheet. Brush tops with remaining melted butter and sprinkle with salt and pepper.
8. Bake 15 to 20 minutes until golden brown and puffed.
9. Cool 5 minutes, then garnish with minced parsley and extra aged cheddar if desired.
- baking sheet
- parchment paper
- oven
- pastry brush
- cutting board
- knife
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