ADVERTISEMENT

Mushroom Red Pepper Pleated Puffs

Food Network Canada
YIELDS
8 servings
ADVERTISEMENT

Ingredients

1
lb(s) small mushroom
2
Tbsp red wine vinegar
¼
tsp salt
¼
tsp pepper
1 340
mL roasted sweet red pepper
1
cup fresh breadcrumbs
1
Tbsp liquid honey
½
tsp crushed dried mint
10
oz Port du Salut cheese
10
oz Oka cheese
3
Tbsp sweet mustard
12
sheet phyllo pastry
2
Tbsp butter, melted
1
egg, white, beaten
ADVERTISEMENT

Directions

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.

Rate Recipe

Be the first to rate Mushroom Red Pepper Pleated Puffs
ADVERTISEMENT