Mushroom Puff Pastry Bites
FAQ
Can I make these ahead of time?
Yes. Assemble the puff pastry bites and refrigerate until ready to bake, or freeze them unbaked for later.
Can I use different mushrooms?
Yes. Cremini, button, shiitake, oyster, or a mix of mushrooms all work well. A variety adds even more flavour.
Can I use a different cheese?
Yes. Mascarpone gives the filling a creamy texture, but cream cheese, goat cheese, or Boursin also work well.
Can I freeze mushroom puff pastry bites?
Yes. Freeze them unbaked and bake straight from frozen, adding a few extra minutes to the baking time.
Chef’s Tips
- Cook the mushrooms until they’re very dry before adding the mascarpone. This keeps the puff pastry crisp.
- Cool the filling completely before assembling, it will be much easier to handle.
- Chill the assembled pastries before baking for the flakiest, best-shaped puff pastry.
- A little truffle oil pairs beautifully with the mushrooms if you want to add an extra layer of flavour.
Mushroom Puff Pastry Bites
These flaky puff pastry bites are filled with a rich mushroom and mascarpone filling seasoned with garlic and thyme. They’re simple enough for a casual get-together but feel special enough for holidays, dinner parties, or sharing with friends.
Ingredients
- 2 tbsp unsalted butter
- 1 tbsp olive oil
- 1 small yellow onion or 2 shallots very finely diced
- 500 g mushrooms cremini, button, or mixed mushrooms, finely chopped
- 2 cloves garlic minced
- 1 tbsp fresh thyme leaves or 1 tsp dried thyme
- Salt and freshly cracked black pepper to taste
- 2 tbsp dry white wine optional
- 2-3 tbsp mascarpone cheese
- 1 package puff pastry thawed (about 400–450 g)
- 1 egg beaten with 1 tbsp water (for egg wash)
- white sesame seeds optional
Optional White Wine Parmesan Cream Sauce
- 1 tbsp butter
- 1 small shallot finely minced
- ½ cup dry white wine
- ¾ cup heavy cream
- 2 tbsp finely grated Parmesan
- 1 tsp fresh thyme or ½ tsp dried thyme
- Salt and freshly ground black pepper to taste
Instructions
Mushroom Filling
- Heat butter and olive oil in a large skillet over medium heat.
- Add the onion or shallots and cook for 3–4 minutes until softened and translucent.
- Add the mushrooms and cook, stirring often, until they release their moisture and the mixture becomes very dry and concentrated, about 15–20 minutes.
- Add garlic and thyme and cook for another 1–2 minutes.
- Add white wine, if using, and continue cooking until all excess liquid has evaporated.
- Season with salt and pepper.
- Transfer the mushroom mixture to a bowl and allow it to cool completely.
- Once cooled, fold in the mascarpone until combined. Refrigerate until firm enough to handle.
Puff Pastry Bites
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Roll out the puff pastry and cut into equal squares, approximately 3–4 inches each.
- Place a small spoonful of mushroom filling in the centre of half the pastry squares, leaving a border around the edges.
- Place another pastry square on top and gently press around the filling to seal.
- Seal the edges firmly with your fingers or the back of a fork.
- Use a sharp knife to make a few small cuts on top of each pastry to allow steam to escape.
- Brush the tops with egg wash.
- sprinkle with sesame sees (if using)
- Chill the assembled pastries for 15–20 minutes before baking.
- Bake for 20–25 minutes, or until puffed and golden brown.
- Serve warm, with optional dipping sauce.
Optional White Wine Parmesan Cream Sauce
- Melt butter over medium heat.
- Add shallot and cook for 2–3 minutes until softened.
- Add wine and reduce by half.
- Stir in cream and thyme. Simmer gently for 3–5 minutes.
- Whisk in Parmesan until smooth.
- Season with salt and pepper.
Notes
Storage
- Fridge: Store baked puff pastry bites in an airtight container for up to 3 days.
- Freezer: Freeze assembled, unbaked bites for up to 2 months.
- Reheating: Reheat baked bites in a 350°F oven for 8–10 minutes until crisp and warmed through.
Tried this recipe?
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Mention @thewifewiththeknife or tag #wifewiththeknife
