Week 2/52
I first made these for a brunch party last week and little did I know they would turn out to the biggest hit! When planning the menu for the brunch, I wanted some savoury bites without having to create a whole dish, something light but equally aesthetic. Not only do these look great, they are bite sized and so delicious–they are perfect for hosting and oh so Instagrammable!
What you’ll need:
- Puff pastry (1 sheet)
- 1 container mushrooms (white or cremini)
- 1 large yellow onion, sliced
- 1-2 tbsp olive oil
- S&P to taste
- Splash of soy sauce
- 1 tsp garlic powder
- 1 egg, beaten (for egg wash)
- (Optional) Chili flakes
- (Optional) Parmesan cheese
What to do:
- Preheat your oven to 425F. Line a baking sheet with parchment and set aside.
- Slice the mushrooms and onion.
- In a pan, heat the olive oil and add the onion. Once the onion is slightly translucent, add in the mushrooms and saute.
- As it cooks, add salt to taste (I added 1tsp).
- Add the garlic powder and a splash of soy sauce.
- Cook it down until all the water evaporates and the mushrooms and onions form a nutty brown color.
- Add the fresh black pepper and chili flakes if using. Set aside while you prepare the puff pastry.
- Cut the puff pastry to 16 squares or 12 rectangles, whichever you prefer.
- Brush the tops with the beaten egg using a pastry brush.
- Add about 1-1.5 tbsp of the mushroom and onion filling to each square. Brush the edges again with the egg wash.
- Sprinkle parmesan cheese on top if using.
- Bake at 425F for 15 minutes, or until the pastry is golden and flaky.
Tips:
- If using frozen puff pastry, defrost in the fridge overnight or let it sit on the counter for about 2 hours.