Mushroom Pasties Copyright © 2011 – keikos-cake.com – All Rights Reserved Mushroom Pasties Published by: PastryFriends.com Kronenburger Str. 28 50935 Cologne – Germany Contact: [email protected] Website: http://keikos-cake.com http://PastryFriends.com Copyright © 2011 – keikos-cake.com. All rights are reserved. No part of this e-book may be reproduced or transmitted in any form without the written permission of the author, except for the inclusion of brief quotations in a review. This e-book is for you, only. Don’t share the e-book or any of it’s content. 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. Bake for 25 minutes in your pre-heated oven at 200°C (392°F). Copyright © 2011 – keikos-cake.com – All Rights Reserved After baking, place the pasties on a grid for cooling. 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. Finally, add the sour cream. Copyright © 2011 – keikos-cake.com – All Rights Reserved Use a teaspoon to fill the pasties with the warm mushroom mixture. Garnish with pink pepper and chives. It tastes best when the filling is still warm. Copyright © 2011 – keikos-cake.com – All Rights Reserved .