“Really yummy if you like puff pastry for a first course at a dinner party !! Recipe can also be changed to a Spinach and Pine nut combo with a dash of nutmeg. Recipe from an old Elle magazine (one of those recipe cards). Chef that created it, Alain Le Cossec. Enjoy !!”

Ingredients Nutrition


  1. Roll out pastry to measure 1/2 inch thick.
  2. Cut into 4 inch diamonds and place on buttered baking sheet.
  3. In a small bowl, mix the egg yolk with 1 tsp water, Brush mixture lightly over the pastry diamonds& Refrigerate for 30 minutes.
  4. While the prepared pastry is chilling, melt butter in a large skillet over moderately high heat and add the shallot and mushrooms, cook until softened, about 3 minutes.
  5. ,Remove mushroom mixture from skillet and set aside.
  6. Add cream to the skillet, increase heat to high and bring to a boil.
  7. Cook stirring often until reduced by half, 5-7 minutes.
  8. Return the mushroom mixture to the skillet, season with salt& pepper, cover& set aside.
  9. Preheat oven to 375 degrees F& bake pastry diamonds until puffed and golden brown, about 15-20 minutes.
  10. Use a serrated knife to halve horizontally, arrange bottoms on 4 individual serving plates.
  11. Gently re-heat the mushroom mixture and spoon equal amounts over the pastry bottoms, replace the top halves and sprinkle with fresh chives& serve at once!

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