Recipe by Carole of The Yum Yum Factor
A spicy blend of mushrooms and beef are packed inside a flaky pastry, making these appetizers hard to resist.
Prep Time: 20 minutes | Cook Time: 35 minutes
2 sheets of puff pastry, thawed but still cold
1 egg beaten with splash milk and 1/2 tsp turmeric
Kosher salt or fleur de sel
2 tbls butter
250 grams ground beef
100 grams button mushrooms (approx 4 large), rough chop
1 onion, rough chop
3 scallions, greens included, rough chop
1/4 cup frozen peas
2 cloves garlic, rough chop
1 scotch bonnet pepper, seeded and chopped or to taste
2 tsp curry powder
1 tsp kosher salt
a few grinds of fresh, black pepper
1/4 cup fresh breadcrumbs
between 1/4 and 1/2 cup chicken stock
First whiz up your bread to make your fresh crumbs. I use a crusty Italian style bun and put aside.
Next, throw your mushrooms into the food processor and pulse until finely ground and put aside.
Now, put the onion, scallion, garlic and scotch bonnet pepper into the food processor and pulse until minced.
Melt the butter over medium heat in a frying pan and saute the scallion mixture for about five minutes until softened but not browned. Using a spatula, scrape the mixture out into a bowl and set aside. Now add the ground mushrooms and the beef to the pan and start to cook it, smashing the beef down with your spatula as you stir so that you don’t end up with big chunks of meat. You want the meat/mushroom mixture to be crumbly.
When it’s almost cooked, add the scallion mixture back into the pan and continue to cook until there is no pink colour at all left to the meat.
Throw in the curry, salt and pepper, frozen peas, bread crumbs and 1/4 cup of chicken stock and stir well to combine. Cover the pan and let it cook for about ten minutes, checking it from time to time to make sure it’s not getting too dry. You want it to be very moist but not liquid so if you need to , add a slurp more stock during this time to keep the mixture the right consistency.
Remove the pan from the heat and let the mixture cool to room temperature while you prepare the rest of the stuff. You can make this a day ahead and refrigerate it until you need it as well.
Preheat the oven to 375F
Lay out one of your sheets of puff pastry ( I worked with it right on the parchment it was wrapped up in). Keep the other roll of pastry in the fridge until you need it. If you use something else, put a piece of parchment on to your baking sheet.
Cut the pastry into squares (approx 4″ square)
Lay out the puff pastry and brush each one with the egg wash Put a heaping tbls of filling in the middle. Fold the edge over to make a triangle and seal the edges with the tines of a fork. Prick two rows of holes on top and move to a parchment lined cookie sheet.
Repeat with the second roll of pastry and when you have all the patties on the cookie sheet, brush them all with the egg wash and sprinkle the whole thing with some coarse salt.
Pop those in the oven and cook them for about 35 minutes, until they have puffed up and are starting to brown a bit. they are best right out of the oven but are still really good at room temperature.