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Sun-dried Tomato, Mushroom and Parmesan Puff Pockets

Sun-dried Tomato, Mushroom and Parmesan Puff Pockets Sun-dried Tomato, Mushroom and Parmesan Puff Pockets Sun-dried Tomato, Mushroom and Parmesan Puff Pockets Sun-dried Tomato, Mushroom and Parmesan Puff Pockets

These small pockets bring the amazing flavor, they are handy and tasty.















1 small shallots
9 ½ ounces mushrooms
cremini or white, rinsed and dried, stems trimmed off
1 tablespoon canola oil
or other vegetable oil
kosher salt
to taste
red hot pepper sauce
to taste
1 ½ tablespoons sundried tomatoes
oil-packed, drained and finely chopped, or you can use sun-dried tomatoes to mix with olive oil
¼ cup Parmesan cheese
9 ounces puff pastry shells
1 sheet, frozen and thawed
1 large eggs
well beaten



Preheat the oven to 425℉ (220℃) F. Finely chopped the shallot and mushrooms.

Heat the oil in a large skillet over medium high, add the chopped mushroom, shallots and salt, and sauté until all of the mushrooms' liquid has been released and evaporated completely, 10 minutes, the mixture should start to brown and stick around the edges. Season with the hot sauce.

Remove from the heat, stir in the sun-dried tomatoes and Parmesan cheese, adjust the seasonings to taste.

Spread the filling evenly on a plate and chill in the freezer while you prepare the pastry. Roll the pastry sheet to a 10x15-inch rectangle on a lightly floured surface.

Prick the dough all over with a fork, and then cut it into four long strips, each 2½ inches wide.

Cut each of strips into six equal pieces, at the end you soul have twenty-four 2½ inch squares. Scoop a heaping teaspoon of the filling, put in the center of each square.

Dab each corner with a little of the beaten egg, then bring all four corners up to the center and pinch well to fuse them together.

You should have little square pouches, with some of the mushroom filling showing. Brush on the exteriors of the pockets with leftover egg.

Arrange the pockets on a nonstick baking sheet and bake until they're puffed and deep golden on the sides and bottom and the pastry is no longer doughy, about 15 minutes, watch carefully, do not let urn..

Before serving, cool on a wire rack for about 5 minutes.



* not incl. in nutrient facts

Add review





Love these puff pockets, they look beautiful, I like mushroom and sun-dried tomato combination, these pockets should be really yummy, I made puff pastry sheets several times, I remember the first time it was nervous, but the result was great.

over 13 years ago

Nutrition Facts

Serving Size 16g (0.6 oz)
Amount per Serving
Calories 3872% of calories from fat
 % Daily Value *
Total Fat 3g 5%
Saturated Fat 1g 4%
Trans Fat 0g
Cholesterol 29mg 10%
Sodium 70mg 3%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 1%
Sugars g
Protein 4g
Vitamin A 1% Vitamin C 1%
Calcium 4% Iron 1%
* based on a 2,000 calorie diet How is this calculated?


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