Mushroom and Blue Cheese Pastries
Description
The recipe won't take much time. Tender triangles will surprise you with their savory cheese-mushroom filling. Serve warm or chilled. Perfect with tea.
Instructions
- 1
Step 1
1. Chop green onion, rosemary, thyme, and fresh mushrooms. Mince garlic. Place dried mushrooms in a bowl and add boiling water. Let stand for 30 minutes, until mushrooms become soft. Drain the water and grind the mushrooms through a meat grinder. In a large skillet, melt butter over medium heat. Add green onion and cook, stirring, until soft, about 5 minutes. Add garlic, rosemary, and thyme, and continue cooking, stirring, for 1 minute. Increase the heat, add fresh and dried mushrooms, and sauté until mushrooms are tender and liquid has completely evaporated, 6–8 minutes. Transfer the mixture to a plate and let cool. Then mix in blue cheese and season to taste.
- 2
Step 2
2. Preheat the oven to 190 degrees. Melt the butter in a small saucepan, then cool it. Cover the stack of phyllo sheets with a damp kitchen towel. Take one phyllo sheet from the stack and place it on the work surface. Brush lightly with melted butter. Place another phyllo sheet on top and brush it with butter as well. Cut into 6 strips.
- 3
Step 3
3. Place a heap of filling in one corner of the strip and fold the strip into a triangle shape.
- 4
Step 4
4. Place the triangle seam-side down on a large baking sheet and brush the top with oil.
- 5
Step 5
5. Make all the remaining triangles and bake in the oven until golden brown, for 20 to 25 minutes. Then let cool on a rack and serve. The pastries can be prepared in advance up to 3 days ahead, placed in a plastic bag, and frozen. Bake them in the same manner as indicated above.