Mushroom Puff Pasties a K a Footballs
Elevate your snack game with these irresistible Mushroom Puff Pasties, affectionately known as "Footballs." Perfectly golden and flaky, these bite-sized delights are filled with a rich and creamy mixture of sautéed mushrooms, fragrant garlic, sweet onions, fresh thyme, and a hint of cream cheese. Encased in buttery puff pastry, these savory pasties make the ideal finger food for game day gatherings, holiday parties, or any time you crave a sophisticated appetizer. Quick to assemble and baked to perfection in just 20 minutes, these mushroom pasties are as easy to make as they are to devour. Serve them warm or at room temperature, and watch them disappear in no time!
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Recipe Information
Ingredients
- 2 sheets Puff pastry sheets
- 200 grams Mushrooms
- 1 small Onion
- 2 Garlic cloves
- 1 tablespoon Olive oil
- 1 teaspoon Fresh thyme
- 100 grams Cream cheese
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons All-purpose flour (for dusting)
- 1 Egg
- 1 tablespoon Water
Instructions
Thaw the puff pastry sheets according to the package instructions. Lightly dust your working surface with flour to prevent sticking.
Finely chop the mushrooms, onion, and garlic. Heat olive oil in a skillet over medium heat, then sauté the onion and garlic until fragrant and translucent, about 3 minutes.
Add the chopped mushrooms to the skillet and cook until the moisture evaporates, about 5-7 minutes. Stir in fresh thyme, salt, and black pepper, then remove the skillet from heat.
Let the mushroom mixture cool slightly, then mix in the cream cheese until smooth and creamy.
Preheat your oven to 200°C (400°F) and line a baking tray with parchment paper.
Roll out the thawed puff pastry sheets on the floured surface. Using a round cutter (about 10 cm in diameter), cut out circles of dough. You should get roughly 12 circles total from the two sheets.
Place about 1 tablespoon of the mushroom filling on one half of each pastry circle, leaving a small border around the edges. Fold the other half over to create a semi-circle shape. Pinch the edges together to seal, then crimp with a fork for extra security.
In a small bowl, whisk the egg with the water to make an egg wash. Brush the tops of the pasties with the egg wash for a golden finish.
Using a sharp knife, make two small slits on top of each pasty to allow steam to escape during baking.
Transfer the filled and sealed pasties to the prepared baking tray. Bake in the preheated oven for 18-20 minutes, or until puffed and golden brown.
Let the pasties cool slightly on a wire rack before serving. Enjoy them warm or at room temperature!
Nutrition Facts
Calories |
103 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.5 g | 10% | |
| Saturated Fat | 3.5 g | 18% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 25 mg | 8% | |
| Sodium | 153 mg | 7% | |
| Total Carbohydrate | 7.3 g | 3% | |
| Dietary Fiber | 0.6 g | 2% | |
| Total Sugars | 1.1 g | ||
| Protein | 2.4 g | 5% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 16 mg | 1% | |
| Iron | 0.5 mg | 3% | |
| Potassium | 89 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
