Mushroom Red Pepper Pleated Puffs

Author: Canadian Living

  • Portion size 8 servings

Ingredients

  • 1 pound (450 g) mushrooms
  • 2 tablespoons red wine vinegar
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 jar (340 ml) roasted sweet red pepper
  • 1 cup fresh bread crumbs
  • 1 tablespoon liquid honey
  • 1/2 teaspoon crushed dried mint
  • 10 oz Oka cheese
  • 10 oz Port du Salut cheese
  • 3 tablespoons sweet mustard
  • 12 sheets phyllo pastry
  • 2 tablespoons butter melted
  • 1 egg whites beaten

Method

Trim and quarter mushrooms; place on 17- x 11-inch (45 x 29 cm) rimmed baking sheet. Sprinkle with vinegar and half each of the salt and pepper; toss to coat mushrooms evenly. Bake in 400°F (200°C) oven, stirring occasionally, for 35 to 40 minutes or until tender and liquid has evaporated. Let cool slightly.

Drain red peppers; pat dry with paper towels. Chop and place in large bowl. Add half of the bread crumbs, the honey, mint and remaining salt and pepper; toss to combine. Cut rind from cheese; shred and add to bowl along with mushrooms. Toss again; set aside. (Make ahead: Filling can be covered and refrigerated for up to 1 day; stir before using.)

Blend mustard with 1 tablespoon water; set aside. Layer 3 sheets of phyllo on work surface; cover remaining phyllo with waxed paper or plastic wrap, then damp towel, to prevent drying out. Using sharp knife and 8-inch (20 cm) round cake pan or cardboard template as guide, cut out 2 circles from each sheet, discarding trimmings.

Place 2 circles side by side on work surface. Brush each lightly with mustard mixture. Top each with second circle, brush lightly with butter. Top each with remaining circles; brush again with mustard. Sprinkle 1 tablespoon of the breadcrumbs in centre of each. Top crumbs with heaping 1/2 cup of the filling.

Fold 1 edge of phyllo to centre over filling. Grasp point at edge of circle where first fold begins; fold point over filling into centre, forming pleat. Continue folding phyllo over filling, overlapping pleats but leaving 1/2-inch (1 cm) diameter steam vent in centre; press to seal. Place on parchment paper lined or greased baking sheet.

Brush all over with egg white. Repeat to make 8 puffs. (Puffs can be refrigerated for up to 12 hours. Or freeze, then wrap each in plastic wrap and foil and store in airtight container for up to 2 weeks; increase baking by 5 minutes). Bake in 400°F (200°C) oven for 20 minutes or until golden brown and crispy.

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Mushroom Red Pepper Pleated Puffs

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