Remember the dough I had leftover from the lemon meringue pie? I wrapped it well, sealed it in a container and tossed it in the fridge waiting for a tasty idea. This pastry dough pâte brisée, is suitable for sweets as well as for salty things, so I had no limits on its usage. A couple of evenings later I had some leftover stuffed mushrooms to eat and I didn’t feel like making an elaborate dinner, so the pastry came in handy.
The pantry didn’t give me many options though. Luckily I have a big jar of porcini mushrooms that is often convenient in these situations. So I soaked some dry mushrooms in water, I prepared a quick besciamella sauce, and the hubby cut some small cubes of dutch gouda (and some of them actually made it into the pasties before he could eat them!). I rolled the dough, and cut out cute little fluted disks and the rest is history. Just kidding, here come the directions, all neat and in order like always. But really my porcini mushroom pasties went from the oven to our bellies in no time, I barely had time to snap this pic. Absolutely no leftovers! So tasty!
Another fun recipe for a finger food party or a buffet. Plus Porcini Mushroom pasties are vegetarian!
Pâte brisée is a a very easy dough to make and to work with, it bakes to a nice crumbly texture that I like a lot! The recipe for this dough comes again from the precious book “Pastry savory and sweet” by Michel Roux.
Since in my case I was using leftovers, for this recipe I actually used about 1/3 of the amount of dough specified below. I obtained around 20 small mushroom pasties. And I had enough filling leftover to make the sauce for an incredibly tasty pasta the following day :)
- For the pâte brisée
- 250 gr (1 3/4 cup) flour
- 150 gr (2/3 cup) butter
- 6 gr (1 tsp) salt
- 1 pinch sugar
- 1 egg
- 15 ml (1 tbs) cold milk
- 1/2 cup dry porcini mushrooms or sauteed mushrooms
- Gouda cheese
- For the besciamella sauce
- 30 gr butter (2 tbs)
- 25 gr flour (3 tbs)
- 250 ml milk (1 cup)
- 1/4 tsp salt
- nutmeg to taste
- 1 egg yolk
- 15 ml (1 tbs) milk
Soak the dry mushrooms for 30 minutes or prepare some sauteed mushrooms following my recipe.
To prepare the pastry dough pour the flour in a large bowl and make a well. Add butter (in chunks slightly softened), salt, sugar and egg. Work with your fingertips until everything is amalgamated. Add the cold milk and draw everything together. Kneed quickly, make a ball, wrap in plastic and chill in the fridge for 30 minutes.
My original post for the besciamella sauce requires a microwave oven. I currently don’t have one and I am committed to live without it so here is the recipe for besciamella with no microwave. In a small saucepan melt the butter. Remove from heat, add the flour and mix until well combined. No need for an electric tool here but you should use a whisk. Add the milk, a little at a time, mixing well before adding some more. Bring back to the heat and bring to a boil mixing continuously. Boil for few minutes until the besciamella thickens. Make it quite thick because it has to hold together when you make the pasties. Add salt and nutmeg to taste.
In a food processor blend the besciamella and the mushrooms. Your sauce/filling is already done.
Cut some small pieces of gouda.
Preheat the oven to 180ºC (360ºF).
Roll the dough very thin 2-3 mm (1/16-1/8″). Cut disks. I used a fluted 7.5 cm (3″) cutter but I would suggest you to make them a little larger so they are easier to work with.
Fill each disk with 2/3 teaspoon of mushroom sauce, add a couple of pieces of gouda. Prepare an eggwash mixing one egg yolk with 15 ml (1 tbs) milk. Brush the borders of your disks, fold them in half and seal them pressing well. NB: I skipped the eggwash step and they openend in the oven! Still tasty but half of the filling gushed out :P
Place the pasties in the oven on parchment paper. And bake for 20 minutes or until they are lightly brown.