Ingredients

How to make it

  • In a food processor, pulse flour with butter and salt until mixture resembles coarse meal. Note: You can always substitute pastry flour for A-P flour -- the lower protein content will give you a flakier crust.
  • Pour beaten egg evenly over mixture and pulse several times, just until evenly moistened. Don't overdue it. Nothing ruins a pie crust more than overmixing; the butter isn't supposed to melt.
  • Transfer pastry to work surface and gather into a ball. Flatten pastry into a disk, wrap in plastic and refrigerate for at least 30 minutes.
  • Preheat the oven to 350°.
  • On a lightly floured surface, roll out pastry to a 14-inch round not more than ⅛ inch thick. Using a 2¼-inch round cookie cutter, stamp out as many rounds as possible. Reroll scraps and stamp out more rounds.
  • Line cups of 3 12-cup mini-muffin pans with pastry rounds, pressing pastry into molds. Refrigerate until firm.
  • Cut out thirty-six 2-inch squares of foil and line the pastry with them. I often use little pleated paper muffin cups instead -- they are exactly the right size. I put four or five pennies into each cup to weigh the pastry down while it cooks.
  • Bake for 15 minutes, or until the shells are dry.
  • Remove the foil or the paper muffin cups and let cool.
  • In a medium bowl, soak the porcini in the boiling water until softened, about 20 minutes.
  • Lift the porcini out of the soaking liquid and pat dry, then finely chop them.
  • In a medium skillet, melt butter in olive oil. When foam subsides, add porcini and cook over moderately high heat, stirring, until golden, about 3 minutes.
  • Add garlic and cook until fragrant, about 1 minute.
  • Season with salt and pepper and stir in parsley.
  • Transfer mushroom mixture to a bowl and let cool, then whisk in cream, whole egg, egg yolk, and Fontina.
  • Spoon the mushroom custard into the pastry shells and sprinkle with the chives.
  • Bake at 350° for about 15 minutes, or until set.
  • Let the pomponnettes cool slightly before serving.
  • The baked pomponnettes can be refrigerated overnight and rewarmed in a 325° oven.

Reviews & Comments 4

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    " It was excellent "
    trigger ate it and said...
    Thank you for posting such a good recipe.
    Was this review helpful? Yes Flag
  • luisascatering 6 years ago
    hey, these are on my menu for a cocktail wedding reception this weekend!:
    -Beef Tenderloin Crostini with Caramelized Onion Marmalade
    -Wild Mushroom Pomponnettes
    -Spicy Pumpkin Puffs with Sweet Mango Chutney
    -Apple, Blue Cheese & Hazelnut Salad on Endive Leaves
    -Roasted Garlic Shrimp Cocktails
    -Prosciutto Wrapped Black Mission Figs with Goat Cheese

    :-)
    Was this review helpful? Yes Flag
  • leonora5 6 years ago
    I really cannot imagine anything I'd enjoy eating more than these gorgeous bites! It's way above my cooking skills but I'm gonna convince my husband to make these.
    Was this review helpful? Yes Flag
  • krumkake 7 years ago
    Little bite-size quiches are one of my favorite appetizers - so many possibilities! Your recipe sounds delicious - thank you for sharing it.
    Was this review helpful? Yes Flag

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