Mushroom puffs

Mushroom puffs

The meaty taste of the mushrooms means this recipe is a great alternative to sausage rolls.

By , 21 September 2015

(1 vote)

Mushroom puffs
  • 50 Mins
  • Serves: 22
  • Price: 21p per serving
Nutritional Info
Each 42g serving contains
  • Energy

    511KJ

    122KCAL

    6%
  • Fat

    9g

    high

    13%
  • Saturates

    2.8g

    high

    14%
  • Sugars

    0.7g

    low

    1%
  • Salt

    0.39g

    med

    7%
of your reference intake.
Typical energy values per 100g: 1217kJ/290kcal.
Ingredients
  • 1 tbsp olive oil
  • 2 shallots, chopped
  • 400g pack Asda White Mushrooms, chopped
  • 1 clove garlic, crushed
  • 2 tbsp soy sauce
  • 1 tsp ground nutmeg
  • 1 tsp paprika
  • 1 tsp dried rosemary
  • 75g ground almonds
  • 50g walnuts, chopped and lightly toasted
  • 50g Parmesan, finely grated
  • 1 sheet ready rolled puff pastry
  • 1 egg, beaten
  • Sesame and poppy seeds to garnish
Method
  • Pre-heat the oven to 220C/200C Fan/Gas 7. Heat the oil in a pan and cook the shallot for 2-3 minutes. Add the mushrooms, garlic, soy sauce, spices and herbs. Cook over a low heat for 15-20 minutes, stirring occasionally until the mixture is reduced down and dry. Stir in the almonds, walnuts and Parmesan. Set aside to cool.

  • Unroll the pastry and cut in half lengthways. Put half the mushroom mixture down the middle of one piece and roll to make a sausage shape, ensuring the fold is on the underside. Brush the fold with a little beaten egg to seal. Repeat with the other piece. Cut into 22 individual rolls.

  • Brush with the remaining egg and sprinkle with sesame or poppy seeds. Bake for 20 minutes until risen and golden. Serve warm or cold.