These mushroom turnovers are a cozy, flaky bite youβll want to make again.
Ingredients
- π 1 pack puff pastry squares
- π 14 1/2 ounce mushrooms chopped
- π 5 tbs butter
- π 1 medium onion diced
- π 4 cloves garlic minced
- π 2 tbs flour
- π Parmesan cheese ( about 1/3 cup )
- π 4 tbs heavy cream
- π 2 tbs parsley chopped
- π salt & pepper
- π black and toasted sesame seeds
- π egg wash ( 1 egg + 1 tsp white vinegar )
Instructions
- Preheat oven to 375 F.
- In a skillet melt 5 tablespoons of butter add 1 onion and a sprinkle of salt, stir until translucent. Add 4 cloves of garlic and cook for another minute.
- Add the mushrooms and cook on medium until the juices almost evaporated. Add 2 tablespoons of flour and cook to coat the mushrooms ( this step will help thicken the sauce ).
- Add the cream, salt and black pepper, stir on low until it comes together then add the Parmesan cheese stir until combined, turn off the heat then add 2 tablespoons of parsley and stir.
- Now your filling is ready. Let cool on the side.
- Line a baking sheet with parchment paper, spread 1 package of puff pastry squares, add the filling in the middle ( donβt over fill ) fold by bringing one corner to the next to form a triangle, press on the edges to close.
- With the back of a fork press on the edges to give a beautiful mark, brush with the egg wash and sprinkle with the sesame seeds.
- Bake in the oven on the middle rack for 20-25 minutes until golden.
- Serve room temperature if you can wait, I couldnβt π .