Broccoli Mushroom Potato Walnut Cheddar Puff Pastries October 1, 2010Posted by Angela @ Making Food for Friends in appetizers, dinner, good for a group, vegetarian.
Tags: puff pastry
I have been trying to come up with a good name for these little puff pastries. Broccoli Mushroom Potato Walnut Cheddar Puff Pastries is just a tad long…descriptive, but not catchy! It will have to do for now, though. They were kind of like a pot pie wrapped in delicious buttery pastry dough.
I baked a batch of these last night for Fringe with Friends (this is when all of our buds come over, we eat dinner, and watch Walter, Peter, and Olivia battle forces from the other dimension on the television show FRINGE). I served it alongside a bowl of red lentil feta lemon soup but I didn’t snap any pictures of the soup, so that willl have to wait for another post.
These little guys were good–very rich tasting from the pastry, but not so rich that they leave you feeling heavy or overly stuffed after eating them. We had no leftovers, but I’d imagine it would be a good thing to have around for easy lunches the following day. You could also cut the squares even smaller and make a nice appetizer or hors d oeuvres.
Broccoli Mushroom Potato Walnut Cheddar Puff Pastries
1 package of puff pastry (two sheets), thawed but still cold
2 medium potatoes, diced
1 cup of broccoli, chopped
4 oz mushrooms
1/4 cup walnuts
Shredded cheddar cheese
Salt & pepper
Thaw your puff pastry dough by either placing it in the refrigerator the morning of the day you are planning on using it, or by removing it from the freezer and placing it out on the countertop about an hour before you want to use it.
Preheat your oven to 375F. Assuming your pastry is adequately thawed, you’ll want to begin by preparing your filling. Chop your potatoes into a small dice. You’ll want to then either steam them or boil them for a few minutes to soften them up. Confession: I steam them in the microwave using the Ziploc Zip n’ Steam bags. Are those bad for you? I don’t know. I should probably look into that. But it is easy and quick to clean up, and I have a million of them for some reason.
While your potato is steaming or boiling, chop your broccoli up into small (smaller than bite-sized) pieces. Heat some olive oil in a skillet on the stove, and begin cooking the mushrooms until they begin to brown. Add in your chopped broccoli and continue to stir. Add your softened potatoes and cook until the potatoes have a bit of a crisp to them. Stir in the chopped walnuts, and season with salt and pepper (and any other spices you might like).
Roll out your thawed puff pastry sheets on a clean, floured countertop. Flour a rolling pin and gently roll the sheets in all directions. Cut each sheet into 9 equal pieces. On each square, place a pinch of shredded cheddar cheese and a tablespoon full of filling.
Try to center the cheese and filling as best you can. Fold the square in half and pinch around all of the edges, making sure there are no holes for the filling to leak out of during cooking. Finish with the rest of the pieces. I ended up making both rectangles and triangles depending on how each piece was cut. As you finish each one, place it on a baking sheet lined with parchment paper. Make an egg wash by whisking one egg with a tablespoon of water, and brush it on top of each pastry.
Bake them in the oven at 375 for about 12-15 minutes, or until the tops are golden and the pastries are puffed up. Then eat!