Christmas Canapés – oyster mushroom and stilton pastry parcels
This is a great Christmas party canapé, it’s really simple to make, tasty and allows your mushroom bouquet to go further…
This recipe is quite approximate as we weren’t keeping track of ingredients when we made it – but that just shows you can’t really go wrong!
We used pre-made puff pastry – yes it’s a bit lazy, and if you want to make your own puff pastry, we’d recommend Gordon Ramsey’s version on BBC Good Food – but making your own filling is certainly better than buying Iceland sausage rolls – and after all, you have grown your own mushrooms!
- YIELD: 10
- PREP: 5 mins
- COOK: 30 mins
- READY IN: 35 mins
- 1 pack puff pastry you probably won't use it all
- 1 bouquet Oyster Mushrooms chopped
- 1 clove garlic finely diced
- 1 onion finely sliced
- 100 g stilton cheese crumbled into small pieces
- 1 egg to use as glaze
- salt and pepper to taste
- 1 bunch fresh par
- single cream about half a pack
- white wine half a glass or so
- Finely slice the onion into thin rings, dice the garlic and fry in the pan with butter for a minute or two
- Chop the oyster mushrooms into smallish pieces, and add them to the pan too for 5 minutes
- Pour in the white wine and reduce, stir in the cream, salt, pepper, parsley and cook gently for another 3-5 minutes until nice and creamy
- Crumble in the stilton and stir it through so it’s evenly distributed
- Unroll your puff pastry, roll it slightly thinner, and cut it into round pieces about the size of the palm of your hand.
- Carefully spoon on a smallish portion of the creamy mushroom filling into the centre of each pastry
- Pull up the sides and pinch it closed at the top, use the egg to glaze the pastry by gently brushing it on
- Put in the oven and bake for around 20 minutes, or until golden brown
- Best served with mulled wine!