Puff Pastry Beggar’s Purses with Mushrooms, Goat Cheese and Thyme
|Prep time||35 minutes|
|Cook time||25 minutes|
|Total time||1 hour|
|By author||tara deshpande|
- 1/4kg puff pastry thawed or fresh and ready to use
- 1 cup mixed mushrooms washed and sliced finely
- 2 tablespoons butter or olive oil
- 2 tablespoons finely chopped shallots or white onion
- 1 teaspoon minced garlic
- 1/4 teaspoon fresh crumbled thyme
- 6 teaspoons goat cheese or mild feta ((if you are vegan replace this with additional mushrooms)
- salt and pepper to taste
- 1 egg beaten (if you are vegan omit)
Chef Barry Wine created this renowned dish in the 1980's at his restaurant Quilted Giraffe. It was a mini crepe stuffed with caviar and creme fraiche and tied with a chive.
These puff pastry pouches can be made savory or sweet. A sweet mincemeat filling, a spinach and feta mixture, chocolate chips and caramel, bacon and potatoes, curried chicken, smoked salmon and dill, the possibilities are endless.
If you have health restrictions please consult your doctor before enjoying this recipe.
|Preheat oven to 375F. |
Heat butter or oil in an oversized saucepan on a medium flame. Mushrooms brown better in a larger cooking vessel. Saute onions 1 minute until translucent then add garlic and stir another 30 seconds. Pat mushrooms dry and saute with the onions and garlic 2-3 minutes until water evaporates. Add thyme, salt and pepper and cook again 1-2 minutes. Cool completely.
Lay a large piece of parchment that matches the size of your baking tray on a clean dry surface and dust lightly with flour. Then roll out the puff pastry to a thickness of about 1/6 inch on top of the parchment. You will need to dust the pastry with flour a few times to ensure it doesn't stick. Using a 3 inch round cookie cutter cut 12 rounds. Remove the pastry around the rings.
Using a teaspoon fill the center of each round with 1 teaspoon of mushroom mix and 1/2 teaspoon of soft goat or feta cheese.
Once all the rounds have been filled gather the ends of each circle with both hands and bring them towards the center. Twist slightly to create a frill and then pinch together to seal. Pinch the base of the frill will also enhance the frill.
Brush with egg wash and bake until golden brown.
cool 10 minutes and tie each pouch with a chive thread. Serve warm.