Garlic mushroom pastry (for my vegetarian friend, Y)

Always have pre-rolled puff pastry in the freezer. One, it’s fast. Two, it can be vegetarian. And three, miracles do happen after a spell in the oven.

And because I had pre-rolled puff pastry in the freezer (and mushrooms), I was vegetarian ready! But the vegetarian friend didn’t come…

Thankfully this still went down well with the omnivores. Next time, my vegetarian friend!

Garlic mushroom pastry 


  1. Preheat oven to 225 degree C.
  2. Cut up pre-rolled puff pastry into rounds OR you can not waste like me and make rectangular ones! Lightly score the edges with a 2cm border. Stab the base a couple of times with a fork.
  3. Cut up the mushrooms if large. You can use any type!
  4. Mix together softened butter with diced shallots and crushed garlic [notice I lost my crusher], Dijon mustard, fresh herbs like parsley/chives/sage/tarragon/whatever’s in the house/garden/fridge, salt and pepper. Mix in mushrooms.
  5. Pile the mushrooms on to the pastry [this is the part at which I failed].
  6. Brush borders with egg yolk.
  7. Bake 20 min.

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