Mushroom and Onion Pastries
This is a super tasty mushroom pastry that’s really easy to make, and even easier to eat! The dough is great to work with. While it rises, sauté the mushrooms and onion and enjoy the wonderful aroma but only taste a little bit Serve with a vegetable salad for a perfect meal.
A real crowd pleaser! You should watch the video before getting started.
Makes 25 pastries
300 grams flour (2 cups + 2 Tbsp)
6 grams dry yeast (1/2 Tbsp) / 17 grams fresh yeast (1/3 packet)
1/4 cup canola oil
160 ml warm water (1 cup minus 1/3 cup)
3/4 Tbsp sugar
1 tsp salt
For the filling:
20 champignon mushrooms
1 large onion
1/4 bunch parsley
2 garlic cloves
Ground black pepper
For the egg wash:
1 Tbsp honey
1. Mix the flour and yeast together in a bowl. Add sugar and salt and then the oil and warm water. Knead well until you get a smooth and flexible dough. Cover the bowl with a clean cloth and set aside to rise for 30-40 minutes.
2. Finely dice the onion, garlic and mushrooms. Heat 3 Tbsp of oil in a pan and sauté the onion for around 2 minutes. Add the garlic for another minute, then the mushrooms and sauté for two more minutes. Season with salt and pepper and remove from the heat.
3. Line a plate with paper towel and transfer the mushrooms to the plate and leave for 20 minutes. Chop the parsley and mix with the filling.
4. Divide the dough in half. Roll out into a large circle and use a pastry cutter to cut out 9 cm circles. Place a teaspoon of the filling in the center of each circle and pinch to close. Let rise for 15-20 minutes. In the meantime, preheat an oven to 180°C and line a baking tray with parchment paper.
5. Beat an egg with the honey and brush the pastries with it. Bake for around 20 minutes until the pastries are golden.
Good to know…
I pinch them closed and then use a fork. It’s recommended to go over with a fork again right before placing in the oven. Fill the cut-out circles right away. If you roll it out too thick they’ll open up while baking. If they look a bit too thick then roll them out a bit more.
Want to add cheese? No problem! Yellow cheese, goat’s cheese, salty cheese, etc. Anything goes… Freezer friendly.
What a beautiful sight. I really had to control myself not the finish the filling before making the pastries. I kept coming back for more! Luckily there was enough left over for the pastries