Mushroom Puff Pasties (A.k.a. Footballs)

“My ex-husband dubbed these "Footballs" some years ago. Our son still calls them that. As in, "Oooo! Are we having Footballs?!!" It's from the Complete Encyclopedia of Vegetables and Vegetarian Cooking by Roz Denny & Christine Ingram. The recipes recommends "full-flavored crimini mushrooms", but I always just use button mushrooms. Goes well with Indian-Style Green Beans and mashed potatoes.”

Ingredients Nutrition

  • 16 ounces frozen puff pastry (I use the Pepperidge Farm and I'm guessing at the size of One Box)
  • 1 egg, beaten (I never use the egg)
  • For the filling
  • 1 small onion, chopped
  • 1 small carrot, grated
  • 1 small potato, grated
  • 3 tablespoons sunflower oil
  • 1 cup mushroom, sliced
  • 2 tablespoons soy sauce
  • 1 tablespoon ketchup
  • dried thyme, generous pinch
  • salt & freshly ground black pepper


  1. Defrost the puff pastry for 20-30 minutes.
  2. Gently fry the onion, carrot, and potato in the oil for about 5 minutes.
  3. Add mushrooms, soy sauce, ketchup, thyme, and salt & pepper.
  4. Cook, stirring occasionally, until the vegetables are soft and tender. Let cool.
  5. Preheat oven to 400°F.
  6. Cut each sheet of puff pastry into 4 squares.
  7. Divide the filling among them, placing it to one side across the diagonal. Brush pastry edges with egg (I just use water) and fold over into triangles and press well to seal.
  8. Put them on baking sheets (if you didn't make them directly on the baking sheets) and glaze with the beaten egg, if you like.
  9. Bake for 15-20 minutes, until golden brown.

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