Perfect for finger food, lunch boxes or a simply a casual dinner, these mushroom pastries will be sure to have everyone returning for seconds! Of course, you don’t have to make mini ones as I’ve done – use the mushroom mixture to make full-size ‘sausage’ rolls. The other great part about this recipe is that while you have to chill the mushroom mixture for at least an hour, it can hang out in the fridge for a day or two, meaning it’s a good one to get started on the weekend or when you’ve got a little more time, and then simply shape and bake when wanting to serve. Easy!

Makes 12

+ vegetarian

Ingredients

Handful fresh parsley
100g bread, roughly chopped and frozen
100g tasty cheese, roughly chopped
1 brown onion, peeled and halved
3 garlic cloves, peeled
20g olive oil
500g swiss brown mushrooms, roughly chopped
25g balsamic reduction
1 tsp fine salt or mushroom salt
3 sheets butter puff pastry

Method

Place parsley, bread and cheese in TC bowl, mill for 10 seconds, speed 8. Set aside.
Place onion and garlic in TC bowl, chop for 5 seconds, speed 5. Scrape down sides.
Add oil, sauté for 5 minutes, 100°C, speed 1.
Add mushrooms, chop for 10 seconds, speed 4, assisting with spatula.
Add balsamic reduction and salt, cook for 10 minutes, steaming temperature, speed 1, MC removed and steamer basket on top to prevent splashes.
Add in breadcrumb mixture, fold through using spatula. Refrigerate for a minimum 1 hour.
When ready to cook, preheat oven to 200°C.
Cut pastry sheets into quarters to make four equal squares. Place a heaped tablespoon of mixture in the centre of each square, then bring all four corners together to enclose filling. Twist the ends together to seal and form a point.
Place on lined baking tray (we recommend lining with silicone baking mats, or using a non-stick tray like this one!) and bake for 20 minutes, or until pastry is browned and flaky.