Puff Pastry Recipe

Time1h

Serves4

portobello filled, parmesan, onions, thyme, crème fraiche, béarnaise sauce

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Ingredients

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1
Prepare the Filling
In a skillet over medium heat, add a drizzle of olive oil. Sauté the chopped onions until translucent. Add the portobello mushrooms and cook until softened, about 5-7 minutes. Stir in the thyme and season with salt and pepper to taste. Remove from heat and let cool slightly.
2
Mix the Filling
In a bowl, combine the sautéed mushroom and onion mixture with the crème fraîche and grated parmesan cheese. Mix until well combined.
3
Preheat Oven
Preheat your oven to 400°F (200°C).
4
Roll Out Puff Pastry
On a lightly floured surface, roll out the puff pastry sheets to fit your desired size for individual pastries or a larger tart.
5
Assemble the Pastries
Cut the rolled pastry into squares or circles. Place a spoonful of the filling in the center of each piece. Fold over and seal the edges with a fork or by pinching them together.
6
Bake the Pastries
Place the filled pastries on a baking sheet lined with parchment paper. Bake in the preheated oven for 20-25 minutes or until golden brown.
7
Serve
Serve warm with a drizzle of béarnaise sauce over the top.