Puff pastry with cheese and mushrooms on the finished puff pastry

A little effort, and an appetizing snack is ready! This snack will definitely serve as a table decoration. The filling turns out to be very tender, creamy-creamy! Due to the cheese, the filling seizes well, so the basket does not get wet and remains crispy. It is desirable to serve such baskets to the table as soon as possible! Help yourself.

Irisha

The author of the recipe

Puff pastry with cheese and mushrooms on a ready-made puff pastry

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Composition / ingredients

servings:

Puff pastry

200

Champignons

150

Onion

Cream

Hard cheese (grated)

Butter

Greenery

to taste

Eggs (I used protein)

Salt

to taste

Ground hot pepper

to taste

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 15 % 5 g

Fats 42 % 14 g

Carbohydrates 42 % 14 g

208 kcal

GI: 21 / 79 / 0

Step-by-step cooking

Cooking time: 40 min

Step 1:
For the filling we will need mushrooms, namely champignons, a small onion, grated cheese, butter (or vegetable), cream (I have 10%), a couple of sprigs of any greens, salt, pepper to taste.
Step 2:
Cut the onion into small cubes.
Step 3:
Cut the mushrooms into thin plates.
Step 4:
Fry the onion in melted butter until soft for 2-3 minutes.
Step 5:
Add mushrooms to the onion, add salt (salt is not much, because we will also add cheese, and it is always a little salty) and pepper to taste. Fry the mushrooms over high heat, stirring constantly until the liquid evaporates. If desired, the mushrooms can be lightly browned.
Step 6:
Add cream, cheese and chopped herbs to the mushrooms, mix thoroughly, bring to a boil (during this time the cheese should already melt) and turn off the fire.
Step 7:
The filling is ready.
Step 8:
For puff baskets, take the ready-made puff pastry.
Step 9:
Roll out the dough into a layer 3-4 mm thick. With the help of suitable molds (for cookies or a regular glass), we cut out mugs with a diameter of 3-4 cm (choose the sizes to your taste, I make them small enough for 1-2 bites). The number of circles should be even, I got 14 circles. At half of the circles, with the help of molds of a smaller diameter, we cut out the middle, as a result, a rim should turn out.
Step 10:
We put the whole mugs on a baking sheet, lubricate them with a shaken egg (I used protein) and cover them with a rim on top. If you use puff-yeast dough, then the bottom should be pricked with a fork, so that the baskets would not deform much when baking. Before baking, we lubricate the rim with egg on top (do not lubricate the sides of the product, as this will prevent the puff pastry from growing in the oven).
Step 11:
Bake the baskets in a preheated 200 C oven for about 10-15 minutes (depending on the size). When baking, the bottom of the baskets can rise strongly, then after baking, press it with a teaspoon.
Step 12:
Stuffing baskets with stuffing. If the filling is very frozen (due to the cheese, the filling seizes well), then just warm it up a little. Sprinkle chopped herbs on top.
Step 13:
And serve to the table. Bon appetit!