These delicious bites come together with a luscious ricotta cream.
- Total time 30 minutes
- Portion size 6 servings
- Credits : Canadian Living Magazine
Ingredients
Method
Preheat oven to 425°F; line baking sheet with parchment paper. Place puff pastry discs 2 inches apart on baking sheet. Set aside.
In non-stick skillet, heat oil and butter over medium-high heat. Add mushrooms; cook, stirring occasionally, until mushrooms begin to brown, 3 to 4 minutes. Stir in leeks and garlic; cook for 2 minutes. Season with salt and pepper. Remove from heat; set aside.
Spread Ricotta Cream in centres of reserved puff pastries. Top with reserved mushroom-leek mixture, leaving small border. Fold edges of pastry inward; sprinkle pastries with Parmesan. Bake until pastries are browned, 18 to 20 minutes. Sprinkle with basil leaves. Serve with green salad, if desired.
Ricotta Cream In bowl, stir together 1 cup ricotta cheese, 2 tbsp 35% whipping cream, 1 tsp grated lemon zest and 1/2 tsp dried thyme. Season with salt and pepper. Makes 1 cup.
TEST KITCHEN TIP
No frozen vol-auvents? No problem!
Use a sheet of defrosted puff pastry cut into 6 squares.
Nutritional facts Per serving: about
- Iron 1.5 mg
- Fibre 1 g
- Sodium 300 mg
- Sugars 1 g
- Protein 8 g
- Calories 305
- Total fat 22 g
- Cholesterol 30 mg
- Saturated fat 11 g
- Total carbohydrate 19 g
