Chestnut and Mushroom Pockets
These elegant pastries are so simple to make, and yet they taste delicious. The filling can be made ahead of time, and then assembled and baked shortly before serving.
Serving Size: 4
- 9 sheets (squares) ready made frozen puff pastry, thawed
- 2 tablespoons olive oil
- 1 large red onion, chopped
- 5-8 ounces mixed wild mushrooms, chopped
- 8 ounces prepared chestnuts, cut in small pieces
- 2 sprigs rosemary
- 1/2 cup dry red wine
- 1 tablespoon flour
- 1 teaspoon corn starch
- salt and pepper to taste
- Heat the olive oil in a large frying pan.
- Saute the chopped onion until glassy.
- Add the chopped mushrooms and saute until they become soft.
- Add the seasonings and the chestnut pieces.
- Mix the wine with the flour and corn starch and add to the mushroom/chestnut mixture.
- Continue cooking until the mixture is not longer liquid.
- Remove from the heat.
- Heat the oven to 428 F / 220 C.
- Thaw the puff pastry squares.
- Place 4 puff pastry squares on a cookie sheet lined with baking parchment ora silicone baking sheet.
- Place 2 tablespoons of mushroom-chestnut mixture in the center of each pastry.
- Using your finger, run a slight bit of water around each edge of the pastry.
- Place the 2nd sheet of pastry over the mushroom mixture and crimp the edges together with a fork.
- Do this for each of the 4 mushroom pockets.
- With the extra pastry sheet and a small cookie cutter, cut out various shapes as trees, or hearts or leaves, whatever you wish. Dip one side of each shape in a small bit of water and lay decoratively on top of the pastry.
- Cut a few vent holes with a sharp knife on the top of each pastry and bake in the oven for 15- 20 minutes or until golden brown.
If you are using fresh chestnuts. Prepare them by cutting an X in the outer shell and placing them in boiling water for about 10 minutes. Drain the water off, and using a towel to hold the chestnut, cut it in half with a knife, and remove the “meat” from the shell.
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