A delightful appetizer featuring flaky puff pastry filled with a creamy mushroom mixture.
Preheat your oven to 400°F (200°C).
Preheating ensures the puff pastry rises evenly and achieves a golden color.
Roll out the puff pastry to about 1/4 inch thickness on a floured surface.
Keep the pastry cold to maintain its flakiness.
Cut out six 3-inch circles using a pastry cutter. Score a smaller circle inside each, being careful not to cut all the way through.
Scoring the inner circle helps create a cavity for the filling.
Place the pastry circles on an ungreased baking tray and chill in the refrigerator for 30 minutes.
Chilling helps the pastry hold its shape during baking.
Brush the tops with a mixture of beaten egg and water. Bake for 20 minutes or until golden and puffed.
Use a light touch when brushing to avoid deflating the pastry.
Cool the baked pastry on a wire rack. Carefully remove the inner lids and scoop out any uncooked dough.
Removing the uncooked dough ensures a crisp and light shell.
Melt the butter in a skillet over medium heat. Add the sliced mushrooms and cook for 2 minutes.
Covering the skillet helps the mushrooms cook evenly.
Stir in the flour and cook for 1 minute to form a roux.
Cooking the flour removes its raw taste.
Gradually add the milk, stirring constantly. Bring to a boil, then reduce to a simmer for 2 minutes.
Stirring constantly prevents lumps in the sauce.
Season the mushroom mixture with salt and pepper to taste.
Taste the filling and adjust the seasoning as needed.
Fill the prepared pastry shells with the mushroom mixture. Replace the lids and bake for another 10 minutes.
Keep an eye on the pastry to prevent over-browning.
Serve the mushroom puff pastry bites warm and enjoy.
These bites are best served fresh out of the oven.
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