These vegetarian mushroom puff pastry rolls are the perfect party nibble and easy to eat during a cocktail party or garden party.
20 people made this
2 tablespoons olive oil
450g mushrooms, diced
1 onion, diced
3 to 4 cloves garlic, minced
1 teaspoon soy sauce
salt and pepper, to taste
2 tablespoons parsley
1 teaspoon basil
1 small (320g) pack puff pastry
Method Prep:10min › Cook:20min › Ready in:30min
Preheat oven to 200 C / Gas 6. Grease a baking tray.
Heat the olive oil in a frying pan over medium high heat. Add the mushrooms and cook and stir for a few minutes. Stir in the onion, garlic and soy sauce and cook for another few minutes. Season to taste with salt and pepper and remove from heat to cool. Pulse the mushroom mixture in a food processor then add the parsley and basil.
Roll out the puff pastry and cut into 12 rectangles. Divide the mushroom mixture between the 12 puff pastry rectangles. Roll the pastry over the filling and arrange on the prepared baking sheet, pinching the edges to seal.
Bake for 15 minutes until golden brown and risen. Remove from the oven and serve warm or cold.
Depending on what you have to hand, you can use dried or fresh herbs for this recipe.