Puff Pastry Mushroom Pie
Christmas Eve food holds a special significance as it plays a crucial role in bringing together family and friends during this joyous season.
Whether it’s a meticulously prepared feast or a simple, cherished family recipe, the act of sharing a meal on Christmas Eve fosters a sense of connection and creates lasting memories.
Puff pastry mushroom pie is not only a gastronomic delight but also a visually appealing centerpiece for the Christmas Eve dinner table.
Nutritional benefits of the mushrooms
Low in calories and fat, mushrooms are an excellent source of essential nutrients such as vitamins B and D, selenium, and antioxidants.
Their immune-boosting properties and potential anti-inflammatory effects make them a valuable addition to a balanced diet.
From the delicate and nutty enoki mushrooms to the and meaty portobellos, each variety offers a unique texture and taste that can elevate any dish.
Whether sautéed, grilled, roasted, or used in a hearty stew, mushrooms bring depth and complexity to recipes, making them a versatile ingredient suitable for vegetarians and meat lovers as well.
Why puff pastry?
Puff pastry is a flaky, buttery wonder that transforms ordinary ingredients into extraordinary treats. Imagine layers upon layers of dough that puff up into golden, crispy perfection when baked.
It’s the shortcut to making impressive tarts, pies, and pastries without spending hours slaving away in the kitchen. Just unfold, fill, bake, and voila!
Puff pastry mushroom pie
Ingredients
- 250 g frozen puff pastry
- 80 g dried mushrooms
- 3 tbsp sunflower oil
- 1 onion
- 3 cloves garlic
- 1 carrot
- 1 tsp caraway seeds
- 1 tsp ground nutmeg
- 2 tsp salt
- 1 tsp pepper
- 1 tbsp walnuts
- 1 tbsp fresh parsley
Instructions
- Put dried mushrooms in water and set aside for at least 2 hours.
- At the same time take your frozen puff pastry out of the freezer to defrost.
- Cut the onion into cubes, crush the garlic cloves and grate the carrot.
- After mushrooms are soaked enough, take them out of the water and cut into smaller pieces.
- Once the puff pastry is defrosted, roll it into a rectangle and bend 1cm on all sides. Then take a fork and poke the rest of the dough with it.
- Add the puff pastry to the oven and bake 15-20min at 180°C.
- To make the filling add some sunflower oil to the pan. Then add onion and garlic and saute for about 5 mins on high heat.
- Add grated carrot and saute for 6-7 minutes more. Then, add mushrooms, salt, pepper, ground nutmeg and caraway seeds. Cook for 5 more minutes.
- Once the puff pastry is baked take it out of the oven. Take the filling and cover the pastry with it.
- Crush walnuts with your hands and chop the parsley.
- Top the puff pastry mushroom pie with walnuts and parsley. Enjoy!
