This is a great way to feed the masses. They will love it. Even those who think they don’t like mushrooms will love it.
- 1 package frozen puff pastry, thawed
- 1 egg, lightly beaten
- 1 tbsp. oil
- 1 tbsp butter
- 2 cloves, garlic, crushed
- 1/2 small onion, finely chopped
- 1/2 lb. of mushrooms, finely chopped
- 1 tbsp. flour
- 2 tbsp. water
- 1 tbsp finely chopped chives
Roll pastry on lightly floured surface to 12 x 16 inch rectangle. Cut in half, lengthways to form two rectangles.
Together heat oil and butter in fry pan, add garlic, stirring so as not to burn garlic and add mushrooms, cooking for five minutes or until they are soft. Stir often. Add flour, and stir for one more minute, gradually now add the water and cook until it boils and thickens up. Remove from heat and cool. When cool, add the chives.
Spread the mushroom mixture over the pastry. Fold in long sides of each rectangle until they meet in the center, brush along center with some of the egg, fold in half, press lightly.
Cover and refrigerate thirty minutes. Cut rolls into one inch slices. Place with cut side up on parchment paper covered cookie sheets in a 350 degree oven for about ten-twelve minutes until browned and serve hot.
The nice thing about this recipe is that it can be made two days ahead if you cover them and store in the fridge. Please do not freeze or microwave.
This is great if you are having a bunch over. It makes approximately sixty-five to seventy pieces.
Now, prepare a signataure drink or a nice cold white wine and enjoy!