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Name: Sherried Mushroom Puffs
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 24
Cuisine: not set
Ingredients: 25g butter; 2 shallots chopped; 100g chestnut mushrooms finely chopped; 2tbsp sherry; 1tbsp creme fraiche; 2tbsp parsley (I use thyme) chopped; 250g puff pastry; beaten egg or milk to glaze

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INGREDIENTS

25g butter
2 shallots ; chopped
100g chestnut mushrooms ; finely chopped
2tbsp sherry
1tbsp creme fraiche
2tbsp parsley (I use thyme) ; chopped
250g puff pastry
beaten egg or milk to glaze

INSTRUCTIONS

1. Preheat oven to 200*C. Heat the butter in a frying pan, gently fry the shallots until softened but not brown.

2. Add mushrooms and stir for a few minutes until softened. Splash in the Sherry and allow to bubble until it has almost evaporated.

3. Remove from the heat and stir in the creme fraiche, parsley or thyme and plenty of salt and pepper. Allow to cool.

4. Roll out the puff pastry thinly and stamp out into size and shape of puffs required. Brush edges with a little milk or beaten egg, spoon some mixture into the centre of each round. Fold over and seal the edges (or leave unfolded for a tartlet-type effect, instead of a puff).

5. Put on a damp baking sheet, brush any exposed pastry with egg, and bake for 8-10 minutes until puffed and golden. Serve warm.

Alternatives to the basic mix are to add cheese: choose a melty one, e.g. Taleggio or camembert (take the rind off); pancetta or parma ham in little ribbons, asparagus, and/or probably basically anything that you fancy would work! I've also done cherry tomatoes, red onions, roasted peppers and parmesan, which went down well!

NOTES

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Sherried Mushroom Puffs

25g butter
2 shallots chopped
100g chestnut mushrooms finely chopped
2tbsp sherry
1tbsp creme fraiche
2tbsp parsley (I use thyme) chopped
250g puff pastry
 beaten egg or milk to glaze

1. Preheat oven to 200*C. Heat the butter in a frying pan, gently fry the shallots until softened but not brown.
2. Add mushrooms and stir for a few minutes until softened. Splash in the Sherry and allow to bubble until it has almost evaporated.
3. Remove from the heat and stir in the creme fraiche, parsley or thyme and plenty of salt and pepper. Allow to cool.
4. Roll out the puff pastry thinly and stamp out into size and shape of puffs required. Brush edges with a little milk or beaten egg, spoon some mixture into the centre of each round. Fold over and seal the edges (or leave unfolded  for a tartlet-type effect, instead of a puff).
5. Put on a damp baking sheet, brush any exposed pastry with egg, and bake for 8-10 minutes until puffed and golden. Serve warm.

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Nutrition

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Serving Size: 1 Serving (2g)
Recipe Makes: 24 Servings

Calories: 2
Calories from Fat: 0 (0%)

Amt Per Serving		% DV

	Total Fat 0g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 0.3mg		0 %
Potassium 8.4mg		0 %
Total Carbohydrate 0.4g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0.4g
Protein 0.1g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 2

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