More fun with puff pastry...

Recently I was experimenting with savory fillings for my puff pastry turnovers...

In this case, sauteed mushrooms and caramelized onions! My daughter said this also would have tasted awesome with bacon, but that goes without saying...


I firmly believe that anything you put in puff pastry automatically tastes better.  I love love love these puff pastry squares ($3.99 for 10 squares at Vine Ripe Market)!

In fact, after my recent experimentation, I probably need to buy more for Christmas and any upcoming family dinners...

Yeah, that's it...


Savory Mushroom and Caramelized Onion Turnovers

Ingredients:

• Olive oil
• 1 lb of mushrooms (sliced)
• 4-5 large onions (sliced)
• Ground black pepper
• A-1 Sauce (or you can use Worcestershire or even a dash of soy sauce if you want)
• Dry white wine
• Shredded Gruyere cheese (you can substitute with Swiss)
• 1 package of 10 puff pastry squares (I use the Indo-European brand/$3.99 from Vine Ripe market or can be found at other Middle Eastern markets)
• 1 beaten egg 

*optional – sugar and fresh thyme or freshly snipped chives (I didn’t use sugar or herbs with this version)

Directions:

Preheat oven to 375 F (but wait there's more!).

For the caramelized onions:

• Heat olive oil and/or a small pat of butter.
• Add sliced onions and brown over medium-high heat.
• Continue to cook and stir until onions are caramelized (15-20 minutes)

*optional – you can add sugar to brown the onions faster.

You can also add fresh thyme leaves or snipped fresh chives to add color and an herbal note.

For the mushrooms:

• Saute the sliced mushrooms with olive oil over medium-high heat.
• Add fresh ground black pepper to taste.
• Add a small splash of sauce of your choice (A-1,Worcestershire or soy)-do not put too much or it will be too salty
• Continue to cook and stir until mushrooms are softened (10-12 minutes)
• Deglaze pan with a splash of white wine, scraping the bits from the bottom of the pan with your spatula/spoon
• Let it cook and reduce 2-3 more minutes

Filling the turnovers:

• Let both the onions and mushrooms cool down.
• Prep the defrosted puff pastry squares on a parchment or Silpat lined baking sheet
• When ready, mix both onions and mushrooms together
• Place small amount in middle of puff pastry square. Eyeball it. Don’t put too much or you will not be able to seal it.
• Sprinkle a small amount of shredded Gruyere cheese on top of mixture.
• Brush two edges of the square with beaten egg.
• Fold over the square to form a triangle.
• Seal edges with fork.
• Make two slashes on top of each puff pastry triangle for ventilation.
• Brush beaten egg on top of the triangles.Bake at 375 F for 40-45 minutes.

YOU WILL PROBABLY HAVE LEFTOVERS SO YOU CAN EITHER USE IT UP FOR ANOTHER BATCH OF 10 OR USE IT AS A TASTY SIDE DISH OR FILLING FOR AN OMELET

Enjoy!

Update - I recently made this again, but this time, I added crumbled bacon and green peas! The verdict was also a resounding thumbs up!

Another update - I placed a small cilantro leaf on top before adding the egg wash.