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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.
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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.
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Course
Pastry
/
Vegetables
Cuisine
Spain
Diets
Vegetarian