MUSHROOM PUFF PASTERY PIE
Serves 6 as a main course or 12 as an accompaniment
1 Tbsp. butter
5 red onions, roughly chopped
300 g mushrooms, sliced
2 Tbsp. chopped thyme
200 g (about 1 cup) cream cheese
salt and pepper, to taste
Spices to taste
450 g puff pastry (I used store-bought pre-rolled butter puff pastry)
1 egg, beaten
In a large pan over low heat, melt the butter and add the onions. Cook for about 20 minutes, until the onions are completely soft. Add the mushrooms and bring the heat up to medium. Cook for about 5 minutes more, until the onions are cooked through. Add the thyme, crème fraiche, and salt and pepper. Let cook for 2-3 minutes more, until the mixture has thickened slightly and is no longer runny.
Preheat the oven to 200 degrees C.
Lay out one sheet of the puff pastry (or roll into 2 rectangles, approximately 35 x 20 cm). Spread the mushrooms/onion mixture over top, keeping it away from a 2-3cm (3/4-1″) border around the edge. Using a pastry brush, brush some of the beaten egg around the border. Lay the second sheet of puff pastry over top of the first, and squeeze the border edge together to seal tightly, being careful not to leave any open edges where filling could escape.
Brush the top of the puff pastry with the remainder of the beaten egg, then cut a few slits in the top of the pastry.
Bake for 25 minutes, until the pastry has puffed up and becomes golden. Serve warm from the oven and enjoy the decadence!
KOMMENTAAR
Ek het sommer mixed mushrooms gekoop, en heelwat meer spices ingegooi, mixed herbs, oregano, crushed chillies, ens. Ipv crème fraiche het ek cream cheese en bietjie suurroom gebruik omdat ek dit in die yskas gehad het. Dan het ek ook gerasperde mozzarella bygevoeg omdat ek bang was die vulsel val heeltemal uitmekaar. Dit het ook heelwat langer gebak as die 25 minute – dink dis agv die potjies.
Foto: Food Lovers Recipes
