Mushroom Pasties

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Note: This e-book is optimized for viewing on a computer screen, but it is organized so you can also print it out and assemble it as a book. Since the text is optimized for screen viewing, the type is larger than that in usual printed books. You find the video of making the Mushroom Pasties here: http://keikos-cake.com/mushroom-pasties Note: You must be logged into your member account to view the video.

Ingredients for ~24 mushroom pasties

Puff pastry sheets 200 g (7.1 oz.)

Filling Mushrooms 250 g (8.8 oz.) Shallots 30 g (1.1 oz.) Sour cream 2 tbs Thyme 1 teaspoon Garlic powder 1 teaspoon Salt + pepper

Garnish with: Pink pepper, chives

Note: You can substitute the shallots with onion. If you don‘t have sour cream, you can use heavy cream, instead. This time, I use ready-made puff pastry sheets. If you want to prepare your own puff pastry, use the puff pastry recipe from the mille feuille guide: http://keikos-cake.com/recipes/mille-feuille/

Stamp out 4 cm (1.6 inches) rounds with a ring. Then, use a 2.5 cm (1 inch) ring or pastry tube and stamp out a circle from the center. Roll out the offcuts together with the small circles to a thin sheet (1.5-2 mm / 0.07 inches). Prick the pastry with a fork.

Cover your baking pan with baking paper and brush the paper with water.

Then, stamp out the bottoms for the puff pasties using the 4 cm (1.6 inches) ring. Place the bottoms on the baking paper.

Brush the bottoms with water and place the puff pastry rings on top. Brush the rings (not the bottoms) with egg.

Filling

Cut the mushrooms into 5 mm (0.2 inches) dices. Finely chop the shallots and brown them in a hot frying pan (with a little butter).

Add the chopped mushrooms. Season with thyme, garlic, salt, and pepper.

Garnish with pink pepper and chives.