Paquet De Champignons
From keni 15 years ago
- 30 to make
- Serves 8
I came up with this combo of ingredients to put into a puff pastry "packet". It's not a French recipe, but with the Chevre, herbs, and pastry, I decided it needed a French name! :) These are rich and filling, so 1 per person is probably plenty, but I did account for 2 per serving.
Ingredients
- 16oz fresh mushrooms(white, baby bellos or wild all would work well) shopping list
- 2-3 cloves garlic shopping list
- 2T fresh chives shopping list
- 1/4 cup fresh parsley shopping list
- 4-6 fresh sage leaves, rubbed shopping list
- juice from 1/2 lemon shopping list
- dash of Worcestershire sauce shopping list
- 4oz creamy Chevre(goat cheese) shopping list
- 1/2 stick butter, softened shopping list
- salt and pepper shopping list
- 1 package(2) puff pastry sheets, thawed shopping list
- 1 egg beaten plus 1t water, for egg wash shopping list
How to make it
- Place mushrooms, garlic, chives, parsley and sage leaves in food processor and pulse until mushrooms are finely chopped and everything is well combined.
- Add lemon juice, Worcestershire sauce, Chevre, butter, salt and pepper to bowl and fold in by hand, to combine.
- Place one puff pastry sheet onto lightly floured surface. If sheet is folded in thirds, then carefully unfold and cut at the two seams,giving yourself 3 equal sections. Roll dough slightly to achieve a rectangle that is approx 12X4. (if using homemade puff pastry, or sheets that aren't sectioned, cut/roll accordingly to reach the 12X4 rectangle.
- Cut each rectangle into 3 equal squares, of 4X4
- Place about 3T filling onto each square. See Photo
- Bring all corners up to meet in the middle, and press corners together, slightly, leaving gaps in the seams. See Photo
- Repeat with remaining filling/pastry.
- Brush tops lightly with egg wash.
- Move to baking stone or bricks or cast iron pan and bake at 400 for about 14-17 minutes, until pastry is lightly browned and puffing, slightly.
- Let cool slightly on sheet then move to cooling rack. Best served warm, but room temperature is fine, too.
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