From the kitchen of Angie St. John
Here's a quick and delicious recipe to make for a brunch, holiday or a dinner. My family had a great time making these and eating them. It was almost like a decadent pizza but in our opinion, better! You could make these tasty hand held bites with really any filling and topping.
Yields 6 pockets
You will need:
1 package puff pastry (thawed)
4 tablespoons butter
1 package mushrooms of your choice (we used Portabella)
1 medium sized onion
3 garlic gloves
1 egg (for topping)
Sesame seeds (or any seed of your choice)
Salt, Pepper and any seasonings you want to add
Baking Instructions
1. Make sure puff pastry has thawed. Preheat oven to 250.
2. Chop or mince your garlic, chop mushrooms and onions.
3. In a saucepan, heat 2 tablespoons of butter on medium heat. Add the garlic, onion and cook for about two minutes.
4. Add the chopped mushrooms, salt, pepper and other seasonings and cook for another 4-5 minutes or until mushrooms have softened. Remove from heat and let cool for 10 minutes.
5. Roll out one of the thawed puff pastry dough to make a rectangle and add six dollops of the mushroom mixture to six different sections as shown below.
6. Now it's time to make your "pockets". Put the other puff pastry on top and press down the sides hard using a fork. This part may get a bit messy if your mushroom mixture is runny like ours. I then took a pizza cutter and sliced length wise and then across to get our 6 pockets.
7. Take a spatula and lift each pocket off the surface and onto a baking sheet.
8. Now make your egg wash. Beat egg and then brush on top of the each pocket. Sprinkle with sesame seeds or your seed of choice. If you prefer no seeds, just leave the egg plain on top.
9. Pop them in the oven for about 20 minutes, checking on them until they look golden. Once removed from the oven, take the other 2 tablespoons of butter and put a dollop on each pocket, let melt. Let them cool a bit before enjoying them - they will be very hot!
