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Puff pastries with mushrooms and cheese made from puff pastry
If there is a standard package of puff pastry in the freezer, hands just itch to start some delicious baking. Prepare puff pastries with mushrooms and cheese made from puff pastry. For the filling of the pastries, there is an excellent combination: champignons, fresh tomatoes, and cheese. And, of course, a lot of spices. We make the pastries in the shape of triangles with cuts on top. The process of preparing puff pastries with mushrooms, tomatoes, and cheese is very simple. The pastries turn out soft inside, with a crispy crust on top, very tasty. We recommend!
Caloric content: 232 kcal per 100 grams of the dish.
Ingredients
Show ingredients
- non-yeast puff pastry – 0.5 kg;
- champignons – 250 g;
- hard cheese – 120 g;
- tomatoes – 300 g;
- onion – 50 g;
- yolk – 1 pc;
- salt – 0.5 tsp;
- garlic pepper ground – 0.25 tsp;
- Provençal herbs – 0.25 tsp;
- sesame – 1 tbsp;
- vegetable oil – 2 tbsp.
Preparation
- Prepare the ingredients for making puff pastries with mushrooms and cheese from puff pastry. Leave the non-yeast puff pastry on the table in advance to thaw. The optimal temperature for the thawing process, in this case, is room temperature. Rinse the tomatoes and mushrooms. Peel the onion from the skin.
- Cut the champignons into medium slices. Simply chop the onion finely.
- Sauté the champignons and onion in a preheated pan with the addition of vegetable oil. Fry for about 4-5 minutes until a golden crust forms on the mushrooms.
- Cut the fresh tomatoes into small cubes. Slightly squeeze them by hand to remove excess moisture. We don’t need it in the filling.
- Grate the cheese on a grater. Use the side with large teeth of the grater.
- In a large bowl, mix the cooled mushrooms with onions, grated cheese, and chopped tomatoes. Add spices, mix, taste. The filling is ready.
- The thawed puff pastry was in the form of two rectangles. Sprinkle each of them with flour to make it easier to work with. Roll the dough with a rolling pin into a square to a thickness of 3-4 mm.
- Cut the rolled rectangle of dough with a pizza knife into four squares.
- Mentally divide each small square diagonally into two triangles. On one triangular part, make five cuts with a pizza knife. This will be the top part when forming the pastries. Through these cuts, the filling will appetizingly peek through.
- Place 2 tbsp of filling in the center of the square. Lift one edge of the square (the one with the cuts) and stretch it diagonally over the other edge. It forms a pastry in the shape of a triangle. Use a fork to secure the two edges of the pastry. Press down with the tines of the fork along the edge to seal the dough. It will create a cute "fence". Clearer in the photo.
- Arrange the formed pastries on a baking sheet in a random order. Pre-line the baking sheet with parchment paper. This helps keep the baking sheet clean.
- Brush the tops with beaten egg yolk and sprinkle with sesame seeds.
- Preheat the oven to 180 degrees. Then place the baking sheet with pastries in the oven. Bake the pastries for 30 minutes until golden brown.
- The finished pastries with mushrooms and cheese from puff pastry easily come off the baking sheet (nothing sticks to the parchment). Let them cool slightly and serve. Enjoy your meal!
