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Mushroom Puff Pasties

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“Do you like mushrooms and puff pastry, well this is the appetizer for you. My friend made these for me and I absolutely loved them. You can use any mixture of mushrooms that you prefer, or go with just one type. I personally prefer wild and cremini. Use a good quality wine and parmesan cheese, when the dish is ready it will have a nicer flavor.”
36 squares

Ingredients Nutrition

  • 1 sheet puff pastry, 10 x 10 inch thawed, and rolled out 1/8-inch thickness
  • 1 egg, lightly beaten
  • 4 tablespoons butter
  • 4 cups mixed mushrooms, whole (mixture, your choice)
  • 34 cup onion, sweet, coarsly chopped
  • 1 shallot, small, french, finely chopped
  • 12 teaspoon pepper, cayenne
  • 12 teaspoon salt, sea
  • 14 cup white wine, good quality
  • 14 cup creme fraiche or 14 cup sour cream
  • 3 tablespoons parmesan cheese, finely grated, good quality
  • 2 teaspoons thyme, fresh, chopped


  1. Preheat oven to 400.
  2. Lay pastry on a lightly floured surface and trim to form square.
  3. Cut the pastry into 36 squares and place on baking sheet, then brush lightly with egg.
  4. Bake until golden 10 - 12 minutes and remove from oven, let cool.
  5. Lower the heat to 350.
  6. Heat the butter in a pan over med - high heat. Add the mushrooms, onions and shallots.
  7. Season with the sea salt and cayenne pepper and cook until mushrooms brown - 10 minutes.
  8. Add the wine and cook until it has all been absorbed.
  9. Put the mushrooms mixture, creme fraiche, cheese and herb in a food processor or mixer and pulse 2 - 3 times, just until the mixture is combined, you don't want to puree it.
  10. To assemble cut each puff-pastry square in half crosswise and fill with 1/2 tsp mushroom filling.
  11. Then bake for 5 minutes.
  12. This is best served warm.

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