About this recipe:These are so delicious. Everyone who tastes these - loves them. Who wouldn't love a ceamy wild mushroom filling wrapped in puff pastry!
Makes: 8 turnovers
1 tablespoon olive oil
1 shallot, minced
450g wild mushrooms, brushed clean and sliced
2 cloves roasted garlic, minced
100g grated Parmesan cheese
1 bunch fresh thyme leaves, chopped
salt and black pepper to taste
1 (500g) packet frozen puff pastry, thawed
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Method Prep:20min › Cook:15min › Ready in:35min
Preheat oven to 200 degrees C / gas mark 5.
Heat olive oil over medium-high heat. Add diced shallots and cook for 2 to 3 minutes or until soft. Lower heat and add mushrooms. Cook and stir until mushrooms reduce by half, about 15 minutes. Stir in roasted garlic, Parmesan cheese and thyme. Season to taste with salt and pepper. Stir in cream. Remove from heat and allow mushroom mixture to cool. It will thicken as it cools.
Roll out puff pastry on a clean, lightly floured surface. Cut into eighteen 7cm squares. Place a heaped teaspoon of mushroom filling in the centre of each pastry square. Fold puff pastry over to form a triangle. Pinch edges firmly together with a fork to seal.
Bake 12 to 15 minutes, or until golden brown. Serve hot or at room temperature.
Parmesan cheese is not truly vegetarian, as it contains animal rennet. To make this dish 100% vegetarian, omit the cheese or find a suitable vegetarian substitute made without animal rennet. In supermarkets look for the 'parmesan style hard cheeses' which are suitable for vegetarians.