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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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This is my friend Rivka Woolf's recipe, in response to a request. Ingredients:
1 package prepared frozen puff pastry, defrosted |
1 onion, finely chopped |
2 lbs mushrooms, finely chopped |
1 mushroom, cube and hot water to make a thin paste |
cornflour, dissolved in a little cold water to make a paste |
1 egg, beaten for brushing on to the pastry |
Directions:
1. Fry the onion in oil until golden, add the mushrooms and cook until soft.
2. Add the mushroom cube dissolved in water.
3. Cook a further few minutes, and add the cornflour paste to thicken, if needed.
4. (Rivka's comment- I like the consistency to be fairly thick and creamy, but if you prefer it thinner just add a little water.) To make the cases: Roll our the pastry and cut into circles with a cookie cutter- you will need to make double the amount of circles than cases needed.
5. Cut half the circles with a smaller circle cutter to make an O shape in the center.
6. Brush a beaten egg on to the surface of the solid circles, then lay the O shaped circles on tipe and brush again with the egg.
7. Bake on greaseproof paper or on oiled baking sheets at 350 degrees F till well risen and golden, about 1/2 an hour.
8. Cool and fill with the warm filling and serve.
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