I enjoy preparing puffed pastries as they are light, crispy and delicious. In my recipe I use a filling made of sautéd mushrooms, herbs, and ricotta cheese. It is perfect as an appetizer, as well for Iftar during Ramadan.
Ingredients:
- 2 sheets puffed pastry dough
- 8-10 whole brown mushrooms, cleaned and stems trimmed
- 1 red onion, medium size, finely chopped
- 3-4 cloves garlic, crushed
- 1 cup fresh parsley, finely chopped
- 1 cube vegetable stock
- 1/2 teaspoon cornstarch
- 1 tablespoon ricotta cheese
- 2 teaspoons roasted combination of spice powder (1 teaspoon cumin seeds, 1 teaspoon coriander seeds, and 2 teaspoons crushed red chili flakes; combine and roast, then blend into a fine powder)
- ½ cup spring onions (or shallots), finely chopped
- ½ teaspoon black pepper, crushed
- 1 egg
- 1 tablespoon sesame seed
- 2-3 Thai red chilies (optional)
- Parchment paper as needed
- 2 tablespoons extra-virgin olive oil
- Salt according to taste
Method:
Preheat the oven to 400 degrees Fahrenheit.
In a saucepan bring water to a boil, then add washed mushrooms and boil for 1 minute only. Quickly drain water and let the mushrooms rest. Slice them thinly.
In a small bowl stir cornstarch with two tablespoons of water until the cornstarch is completely dissolved. Set aside.
Heat the oil in a large heavy skillet pan over medium heat and add onions. Cook until the onions soften. Combine garlic and cook until it becomes brown and fragrant. Add the cube of vegetable stock, roasted combination of spice powder, and cornstarch mixture, stirring rapidly until it develops a thick consistency. Reduce heat, then combine parsley, spring onions, Thai red chili, crushed black pepper, sliced mushrooms, ricotta cheese, and salt. Stir-fry for 1-2 minutes, allowing all the flavors to be infused, then turn off the heat.
Roll the puffed pastry sheet out on to a parchment paper. Add the mushroom mixture in the center. Now simply wrap the puffed pastry around the mushroom mixture. Brush the egg wash over the puffed pastry and sprinkle sesame seed on top. Transfer into the oven to bake for 20-25 minutes. Slice into strips and serve.