Mushrooms and Piquillo Peppers in Puff Pastry
This variation of mushroom-filled puff pastries adds piquillo peppers and crushed red pepper for extra flavor and a hint of spiciness.
Equipment
- medium skillet
Ingredients
Makes About 18 Delicious Tapas
- 1 tablespoon olive oil
- 1 tablespoon finely chopped onion
- 1 garlic clove finely chopped
- 2 tablespoons finely chopped jarred piquillo peppers or pimiento
- ¼ pound mushrooms rinsed, trimmed, and finely chopped
- ½ medium-hot dried red chile pepper such as Spanish guindilla, seeded and crumbled, or 1/4 teaspoon crushed red pepper
- Kosher or sea salt
- Freshly ground black pepper
- ¼ pound puff pastry dough homemade or store-bought
- 2 teaspoons grated cheese such as aged Manchego or Parmesan
Instructions
- In a medium skillet, heat the olive oil over medium heat.
- Add the chopped onion and garlic, and cook while stirring until the onion becomes wilted and transparent, which should take about 3 minutes.
- Add the piquillo pepper and cook for an additional 1 minute.
- Then, add the chopped mushrooms, chile pepper, salt, and pepper.
- Continue to cook and stir until the mushrooms have softened.
- Remove the skillet from the heat and stir in the grated cheese.
- Preheat your oven to 425°F.
- Roll the puff pastry dough until it reaches a thickness of 1/8 inch, then cut it into 18 rounds, each approximately 1.75 inches in diameter.
- Take 1 teaspoon of the prepared filling and place it in the center of each of 9 rounds.
- Brush the edges of the round with water and cover with a second round.
- Press the edges together with a fork to seal the pastries.
- You can prepare these ahead of time and refrigerate them.
- Place the pastries on a dampened cookie sheet and bake them for 7 to 9 minutes, or until they turn golden.
Notes / Tips / Wine Advice:
Serve these delightful tapas while they’re hot and enjoy the fantastic flavors.