Pheasant Mushroom Pastry Puff Slice Recipes

MUSHROOM PUFF PASTRY BITES

Steps:

• Preheat oven to 400°. For filling, in a large skillet, heat butter over medium heat. Add mushrooms and onion; cook and stir until tender, 3-5 minutes. Add garlic and pepper; cook 1 minute longer. Stir in cream cheese until melted; remove from heat., Unfold one pastry sheet; cut into 9 squares. Cut each square diagonally in half. Place a scant teaspoon of filling on one half of each triangle. Brush edges of pastry with water; fold over to form a triangle. Seal edges with a fork; place 1 in. apart on parchment-lined baking sheets. Repeat with second pastry sheet and remaining filling., Bake until golden brown, 12-15 minutes. Remove from pans to wire racks. Serve warm. Freeze option: Cover and freeze unbaked triangles on parchment-lined baking sheets until firm. Transfer to a freezer conatiner; return to freezer. To use, bake as directed.

WILD MUSHROOM PUFF PASTRY

Steps:

• Preheat oven to 400 degrees F.
• Heat olive oil in a large skillet over medium-high heat. Add shallot; cook and stir until tender, about 5 minutes. Lower heat to medium-low 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.
• Unfold pastry sheet onto floured surface and lightly roll into a 12 x 15 inch square. Cut into eighteen 3 inch squares. Place a mounded teaspoon of mushroom filling in the center of each square. Fold pastry over filling to form a triangle. Pinch edges firmly together with a fork to seal.
• Bake 12 to 16 minutes, or until golden brown. Serve hot or at room temperature.

PHEASANT & MUSHROOM PASTRY PUFF SLICE

Steps:

• Heat oven to 180C/160C fan/gas 4. Heat the olive oil and butter in a heavy-bottomed frying pan along with the thyme and bacon. Cook, stirring, for 4 mins or until the bacon starts to colour and release its fat. Add the garlic, shallot and mushrooms, and cook for 4 mins until the mushrooms have released their moisture. Add the pheasant and season, then deglaze the pan with the sherry or wine. Stir in the crème fraîche, take off the heat and allow to cool completely in the fridge for around 40 mins.
• Unroll the pastry on a lightly floured surface and spoon the cold filling in a long sausage shape along the centre of the pastry. Brush along the sides of the pastry with the egg wash and fold the pastry over the filling, as if making a sausage roll. Press to seal the bottom and sides with a fork. Transfer to a baking sheet lined with baking parchment. Brush with the remaining egg wash and sprinkle with the nigella seeds. Bake in the oven for 25-30 mins, until golden brown and nicely puffed up.