Mushroom and Goat Cheese Puff Pockets
Warm and juicy mushroom filling spiked with goat cheese inside buttery flaky puff pastry.
frozen, from a 17.3-ounce package
|For the mushroom filling:|
assorted, such as cremini, shiitake, and chanterelle, cleaned and stemmed
or other vegetable oil
freshly chopped, or 1/2 teaspoon dried
goat (chevre) cheese
at room temperature, 1/4 cup
beaten with 2 teaspoons water
Remove the pastry sheets from the package and let thaw at room temperature for half an hour.
For the mushroom filling:
Finely chop the mushrooms and set aside.
In a large skillet over medium-high heat, heat the olive oil and swirl to coat the pan.
Stir in the shallots and cook for 2 to 3 minutes until just beginning to soften.
Stir in the mushrooms and cook, stirring frequently, for 2 to 4 minutes until they just begin to soften.
Add the salt and freshly ground black pepper and continue to cook for 4 to 6 minutes longer until the most of the moist from mushrooms comes out.
Stir in the parsley, dill, thyme, and goat cheese to the pan.
Cook, stirring constantly, for about 3 minutes longer until most of the liquid has evaporated and the goat cheese is metled in.
Remove from the heat. Set aside and let cool.
Arrange one rack in the center and a second rack in the lower third of the oven and preheat to 220 degrees C.
Have ready 2 rimmed baking sheets slightly coated with cooking spray or parchment papper, or baking mats.
Unfold 1 of the pastry sheets and set it on a lightly floured cutting board or working surface.
If there are any cracks in the pastry, gently pinch them closed.
Using a lightly floured rolling pin, roll over the pastry gently, just enough to remove the fold marks, and then roll it out into a 10-by-15-inch rectangle.
Using a sharp knife or pizza wheel, cut the pastry sheet lengthwise into four 2½-by-15-inch strips.
Cut each strip crosswise into 6 equal pieces to form a total of twenty-four 2½-inch squares.
Repeat with the second sheet of pastry.
Brush each square with the egg wash on the side facing up.
Add a rounded teaspoon of filling in the center of each square.
Gather the four corners and bring them up to the center, pinching the dough together firmly to secure it at the point, forming square pockets.
Leave the seams along the edges open to show some of the mushroom filling.
Transfer the mushroom pockets to the baking sheets, arranging them about 2.5 cm apart.
Lightly dab the sides of the pockets with any remaining egg wash.
Bake for 10 minutes, rotate the position of the baking sheets, and keep baking for about 5 minutes longer until the pockets are puffed, golden brown on the sides and bottom, and crisp.
Transfer to a wire rack and cool for a few minutes.
Serve warm or at room temperature.
Makes 48 pockets
Do Ahead Tips:
The mushroom filling can be covered, and refrigerated for up to 3 days.
Remove the filling from the refrigerator 1 hour before filling the pockets to soften it.
The mushroom pockets can be made and assembled completely and frozen, unbaked.
Freeze the unbaked pastries on baking sheets, and then transfer them to a freezer container, placing the pockets in layers between sheets of waxed paper.
The pastries can be frozen for up to 1 month.
Bake the frozen pockets without thawing, the baking times will be longer, about 20 to 25 minutes.