Puff Pastry Pies with Ham and Mushroom Filling
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 300 g puff pastry (approx. 25 x 42 cm), from the coolin shelf
- 2 slices ham
- 1 medium onion (s)
- 2 tablespoon mushrooms, canned whole or fresh
- 2 tablespoon tomato paste
- 1.8 dl sour cream, (single cream)
- 1 clove garlic
- salt and pepper
- Paprika powder
- 1 small Bunch parsley, fresh
- some butter or oil for frying
- 1 egg (s)
Print Recipe
Pin Recipe Instructions
- Cut the ham, onion and mushrooms into small pieces. Chop the parsley.
- Fry the ham in a small frying pan in butter or oil on high heat. Add the onion and roast until golden brown. Reduce the heat and add the mushrooms. Add the squeezed garlic, parsley and tomato paste. Fry for a few minutes in the pan while stirring, then season with salt, pepper and paprika to taste. Take the pan off the heat and mix in the sour single cream, season again to taste.
- Quarter the defrosted puff pastry, this makes patties about 12 x 12 cm when folded.
- Divide the filling over half of the puff pastry pieces. Brush the edges of the dough with water. Fold the puff pastry rectangles into pockets and press down the edges with a fork. Line a baking sheet with parchment paper. Prick the pies with a fork and brush with egg.
- Bake in the preheated oven at 200 ° C (convection 180 ° C) on the middle rack for 25–35 minutes until golden brown.
- Of course, you can also prepare smaller bags for an aperitif. The filling is rather mild in taste.
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