Are you looking for a quick and simple finger food that will impress your guests? These mushroom and sundried tomatoes are super tasty and only take few minutes to prepare. They can be served straight from the over or chilled up to few days after as a tasty snack.
To make the filling you’ll need to dice the onion, peel the garlic, chop the mushrooms and sun dried tomatoes. Throw everything into a pan and cook until the onions are soft. Leave aside for few minutes to allow the filling to cool. This will help to manage the puff pastry better and it will be easier to transfer it over to a baking tray later.
While the filling is cooling, roll out the puff pastry and cut it into squares. You can either do what I did and divide the pastry into smaller squares or go bigger. I personally find, with smaller squares the final dish is easier to grab and there is more of it to go around!
Once you have your squares measured out place a spoonful of the filling in the center of the pastry and fold the pastry over to create a triangle. Dab the edges that will be in contact with water/soya milk to help the pastry edges stick together. With the use of a fork or your fingers press the pastry around to secure the edges.
I like my bites to have a golden, crispy colour when baked. If you are using vegan puff pastry, you can use a bit of soya milk (or other alternative) to help bring out the colour.
If you are using regular pastry, a thin layer of mixed egg will work well too. If you don’t have any milk or eggs handy, don’t worry as they will come out well without it too!
Here are the ingredients you’ll need to make the bites:
- 1 Pack of Puff Pastry
- 1 Medium Red Onion
- 2 Garlic Cloves
- 1 Pack/ 300g of Mushrooms
- 285g Sun Dried Tomatoes
- 1 Tbsp Oregano
- 3 Tbsp Olive Oil
- Salt and Pepper for seasoning
Mushroom and Sundried Tomatoe Bites
Author Rose Scented Soul
Ingredients
- 1 Pack of Puff Pastry
- 1 Medium Red Onion
- 2 Garlic Cloves
- 1 Pack/ 300g of Mushrooms
- 285g Sun Dried Tomatoes
- 1 Tbsp Oregano
- 3 Tbsp Olive Oil
- Salt and Pepper for seasoning
Directions
- Pre-heat the oven to 200°C/ 180°C Fan/Gas 6.
- Take out the puff pastry from the fridge and leave aside.
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Peel and finely diced 1 medium onion. Peel the garlic and slice 300g of mushrooms. Finely chop 285g of sundried tomatoes and put aside.
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Heat up a large frying pan and add 3 Tbsp of olive oil. Once the oil is hot add the diced onion and crush 2 cloves of garlic. Cook for 3 mins or until onions become translucent.
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Once the onions are cooked, add the chopped mushrooms, sundried tomatoes and 1 Tbsp of oregano. Season with salt and pepper. Cook all together until mushrooms are soft.
- Once the mushrooms are cooked, taste and add more salt and pepper if required. Set aside to cool for few minutes.
- Roll out the puff pastry onto a flat surface. Cut the pastry into squares with a knife.
- Once the mushroom mix has cooled, scoop out a tablespoon size of filling into the center of each of the puff pastry squares. Wet the edges with water/ soya milk. Fold over one of the part of the square to create a triangle. Use a fork or your fingers to press on the outside of the triangle to secure the boarders.
- Transfer the triangles onto a lined or greased baking tray.
- Bake for 12-15 mins or as per instructions on the puff pastry box.
- Once the pastry is cooked, it’s ready to be served.
Enjoy!
Jo
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