Mushroom Red Pepper Pleated Puffs

Food Network Canada
8 servings




lb(s) small mushroom
Tbsp red wine vinegar
tsp salt
tsp pepper
1 340
mL roasted sweet red pepper
cup fresh breadcrumbs
Tbsp liquid honey
tsp crushed dried mint
oz Port du Salut cheese
oz Oka cheese
Tbsp sweet mustard
sheet phyllo pastry
Tbsp butter, melted
egg, white, beaten


Step 1

Trim and quarter mushrooms; place on 17- x 11-inch (45 x 29 cm) rimmed baking sheet.

Step 2

Sprinkle with vinegar and half each of the salt and pepper; toss to coat mushrooms evenly.

Step 3

Bake in 400°F (200°C) oven, stirring occasionally, for 35 to 40 minutes or until tender and liquid has evaporated. Let cool slightly.

Step 4

Drain red peppers; pat dry with paper towels.

Step 5

Chop and place in large bowl.

Step 6

Add half of the bread crumbs, the honey, mint and remaining salt and pepper; toss to combine.

Step 7

Cut rind from cheese; shred and add to bowl along with mushrooms.

Step 8

Toss again; set aside. (Filling can be covered and refrigerated for up to 1 day; stir before using.)

Step 9

Blend mustard with 1 tablespoon (15 mL) water; set aside.

Step 10

Layer 3 sheets of phyllo on work surface; cover remaining phyllo with waxed paper or plastic wrap, then damp towel, to prevent drying out.

Step 11

Using sharp knife and 8-inch (20 cm) round cake pan or cardboard template as guide, cut out 2 circles from each sheet, discarding trimmings.

Step 12

Place 2 circles side by side on work surface. Brush each lightly with mustard mixture.

Step 13

Top each with second circle, brush lightly with butter. Top each with remaining circles; brush again with mustard.

Step 14

Sprinkle 1 tablespoon (15 mL) of the breadcrumbs in centre of each. Top crumbs with heaping 1/2 cup (125 mL) of the filling.

Step 15

Fold 1 edge of phyllo to centre over filling.

Step 16

Grasp point at edge of circle where first fold begins; fold point over filling into centre, forming pleat.

Step 17

Continue folding phyllo over filling, overlapping pleats but leaving 1/2-inch (1 cm) diameter steam vent in centre; press to seal.

Step 18

Place on parchment paper lined or greased baking sheet.

Step 19

Brush all over with egg white.

Step 20

Repeat to make 8 puffs. (Puffs can be refrigerated for up to 12 hours. Or freeze, then wrap each in plastic wrap and foil and store in airtight container for up to 2 weeks; increase baking by 5 minutes).

Step 21

Bake in 400°F (200°C) oven for 20 minutes or until golden brown and crispy.

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