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🍽️ Crispy Mushroom Pockets with Puff Pastry

310 kcal · 30 min · 4 servings

Ingredients

• 750 g mixed mushrooms (e.g. chanterelles, brown caps and dead man's bells)
• 1 onion
• 2 garlic cloves
• 10 sprigs rosemary
• 2 tbsp butter
• salt
• pepper (from the mill)
• 400 g puff pastry
• 1 egg
• 80 g grated Emmental

Instructions

1. 1. Rinse the mushrooms thoroughly.
2. 2. Cut the mushrooms into bite-sized pieces or leave them whole, depending on their size.
3. 3. Peel the onion and the garlic.
4. 4. Chop the onion and the garlic very finely.
5. 5. Rinse the rosemary sprigs and shake them dry.
6. 6. Pluck the needles from two rosemary sprigs.
7. 7. Chop the plucked rosemary needles finely.
8. 8. Heat the butter in a hot pan.
9. 9. Sauté the chopped onion and garlic briefly in the hot butter.
10. 10. Add the mushrooms to the pan.
11. 11. Fry the mushrooms for 4 to 5 minutes.
12. 12. Wait until the released liquid from the mushrooms has completely evaporated.
13. 13. Remove the pan from the heat.
14. 14. Stir the finely chopped rosemary needles into the mushroom mixture.
15. 15. Season the mixture with salt and pepper.
16. 16. Preheat the oven to 200 degrees Celsius fan-forced.
17. 17. Roll out the puff pastry flat.
18. 18. Cut the pastry into squares, each approx. 16x16 cm.
19. 19. Place the mushroom filling in the center of the pastry squares.
20. 20. Fold the corners of the pastry over the filling.
21. 21. Insert the remaining rosemary sprigs into the pastry corners to secure the pockets.
22. 22. Place the finished pockets on a baking sheet lined with baking paper.
23. 23. Whisk the egg in a small bowl.
24. 24. Brush the pastry of the pockets with the whisked egg.
25. 25. Sprinkle the pockets with the cheese.
26. 26. Bake the pockets in the oven for approx. 20 minutes until golden brown.

Nutrition per serving

• kcal: 310
• Protein: 10 g · Fett/Fat: 23 g · Carbs: 16 g