Defrost pastry per package directions. Ensure pastry is completely thawed before continuing.
Sauté mushrooms: Warm medium skillet on stovetop over moderate heat. Add butter and oil. When butter has melted, add shallot and cook until soft. Add mushrooms, cooking until slightly browned then season with WATC Salad Sprinkles, salt and pepper. Cook until mushrooms are fully browned and the pan has gone dry.
Lay one square of puff pastry out on a lightly floured surface. Roll out to a rectangular shape.
Spread the cooked mushroom mixture across the surface of the dough evenly. Sprinkle with grated cheese followed by chopped parsley.
Beginning at one of the long sides, tuck in the edge and roll the pastry until you reach the centre of the sheet. Roll the opposite end toward the centre until the two rolls meet. Dab a few drops of water onto the pastry if the rolls don't stick together. Wrap and refrigerate for at least 30 minutes, or up to 3 days.
To bake: Preheat oven to 400°F. Whisk egg and water together in a small bowl.
Unwrap the roll and use a sharp knife to cut into ½-inch slices, 16 per roll. Lay slices flat onto parchment-lined baking sheets, 8 per sheet. Lightly brush the tops with egg wash.
Transfer to oven baking for 14 minutes or until a rich golden brown.
Cool for a few minutes before transferring to an attractive serving plate. Garnish with a sprinkle of chopped parsley. Serve immediately.
Vegetarian Puff Pastry Appetizers
Ingredients
1 sheet puff pastry, about 200 g
1 tablespoon butter
1 tablespoon extra virgin olive oil
1 shallot, finely diced
1 cup fresh mushrooms, thinly sliced
1 tablespoon WATC Salad Sprinkles
sprinkle kosher salt
sprinkle black pepper
1 cup grated Parmesan cheese
1 tablespoon chopped parsley
For the egg wash:
1 egg
1 tablespoon water
To serve:
freshly chopped parsley
Directions
Defrost pastry per package directions. Ensure pastry is completely thawed before continuing.
Sauté mushrooms: Warm medium skillet on stovetop over moderate heat. Add butter and oil. When butter has melted, add shallot and cook until soft. Add mushrooms, cooking until slightly browned then season with WATC Salad Sprinkles, salt and pepper. Cook until mushrooms are fully browned and the pan has gone dry.
Lay one square of puff pastry out on a lightly floured surface. Roll out to a rectangular shape.
Spread the cooked mushroom mixture across the surface of the dough evenly. Sprinkle with grated cheese followed by chopped parsley.
Beginning at one of the long sides, tuck in the edge and roll the pastry until you reach the centre of the sheet. Roll the opposite end toward the centre until the two rolls meet. Dab a few drops of water onto the pastry if the rolls don't stick together. Wrap and refrigerate for at least 30 minutes, or up to 3 days.
To bake: Preheat oven to 400°F. Whisk egg and water together in a small bowl.
Unwrap the roll and use a sharp knife to cut into ½-inch slices, 16 per roll. Lay slices flat onto parchment-lined baking sheets, 8 per sheet. Lightly brush the tops with egg wash.
Transfer to oven baking for 14 minutes or until a rich golden brown.
Cool for a few minutes before transferring to an attractive serving plate. Garnish with a sprinkle of chopped parsley. Serve immediately.
Vegetarian Puff Pastry Appetizers
5 / 5. 1
A sauté of thinly sliced shiitake mushrooms and shallots rolled in puff pastry with Parmesan and seasoning…
Add these VEGETARIAN PUFF PASTRY APPETIZERS to your party food repertoire. They’re fab!
This post piggybacks off another hugely popular recipe — PROSCIUTTO AND CHEESE PALMIERS. We posted those thinking people would love them for the holiday season, and we weren’t wrong; lots of makes, likes and saves. That got us thinking, what if we created a similar vegetarian option perfect for date night or a romantic dinner for two? These VEGETARIAN PUFF PASTRY APPETIZERS are a from-scratch appetizer that is both very tasty and surprisingly easy to make.
Before we share a few tips on making them, how about some leads on additional party snacks and appetizers that work for a dinner party or intimate get-together? Three of our most popular have-on-hand snacks include these rich LEICESTER CHEESE SHORTBREADS, our gorgeous BAKED BRIE and these classic GOUGÈRES. Make the gougères in advance and then freeze them, warming them up to serve once your guests have arrived — LOVE! Two additional ideas include our PIZZA PARTY suggestions, where you make individual gourmet pizzas to order and these tender BEEF SATAYS. Still looking for more ideas? Click HERE to see a full list of PARTY SNACKS.
Let’s get back to making these VEGETARIAN PUFF PASTRY APPETIZERS:
INGREDIENTS
We’re positive these will go down as one of the easiest appetiser recipes around that delivers on taste too. The ingredient list reflects that: puff pastry, shiitake mushrooms, shallot, fresh parsley, Parmesan cheese, our SALAD SPRINKLES seasoning and an egg. The great thing about this gathering of simple ingredients is that they’re all readily available at your local grocery store. There’s also another interesting fun fact: this party appetizer uses just half a package of puff pastry. In getting ready to make it, I realized I should double up on the quantity of ‘shrooms and cheese. This allowed me to make one round of the recipe, and then make it a second time days later. It’s a two-for-one special!
PUFF PASTRY
Frequent visitors to WATC know we have never felt the need to make homemade puff pastry from scratch. It’s not that we couldn’t; it’s just that it seems like so much work, what with all the butter and flour and folded dough. Instead, we’re suggesting you follow our lead and make the recipe using store-bought frozen puff pastry, available in the freezer section of your grocery store. Using it is really simple. Follow the package directions—whether you’re thawing it overnight in the refrigerator or defrosting it to room temperature on the counter—hours before you intend to make. Note the requirement for the recipe. You’ll need 200 grams of dough to make one batch, which is half a standard package. Only defrost the quantity needed, remembering you can’t re-freeze this product after thawing.
FILLING
The above photo further supports my claim about how easy this recipe is, but it also addresses the other important takeaway here: vegetarian vibes. Let’s face it, more and more friends and family are opting for vegetarian diets, and this recipe supports that. This is an easy, tasty, solid recipe that always works, so please remember to bookmark it and save it to a favourite Pinterest board for future reference.
MUSHROOMS
We wish we could take the credit for the stellar pairing of mushrooms and shallots, but we can’t. It’s a renowned classic. We’ve used this combination before in our STUFFED MUSHROOMS and also as a variation in these SAVOURY TARTS. For this recipe, we used shiitake mushrooms, but Portobellos, cremini mushrooms, trumpet mushrooms and even oyster mushrooms will work. They all pair well with the sweetness of the shallots sautéed in butter.
The one pro tip about using mushrooms in this puffy pastry appetizer recipe is to make sure that they’re sautéed until the skillet or pan goes dry. We find tossing the mushrooms about as they cook helps accomplish this. You can sauté the mushrooms and shallots well in advance of actually assembling these party snacks if you’re looking to save time.
ROLL OUT THE DOUGH
Rolling out the thawed sheet of butter puff pastry is easy, just flour your work surface and rolling pin and roll away. Don’t worry too much about rolling a perfect rectangle of thin dough. Once you have a basic rectangular shape rolled out, sprinkle the surface with the cooked mushrooms, a sprinkle of parsley, the seasoning and finally the grated Parmesan cheese. When making this at home, this may be our virtual high-five moment: “They weren’t kidding! It really is easy!”
HOW TO SHAPE THESE PUFF PASTRY SNACKS
Having just typed the above sentence, I’m hoping this doesn’t seem at all highbrow. Cutting and shaping these rolled-up morsels of puff pastry doesn’t require special culinary tools or pastry-chef skills. Whether it looks like a palm, an elephant ear or a heart, the process is like making a jelly roll dessert, or better still, a burrito. The trick is to roll one long end to the middle of the dough, then roll up the other half so that you have two rolls meeting in the middle. Very important! Don’t miss our direction to dab a little bit of water between the rolls where they meet. Then wrap and chill in the fridge for 30 minutes. The dab, wrap and chill process ensures your palmiers won’t unroll in the oven as they bake.
CUTTING INDIVIDUAL PORTIONS
Once the rolls of filled pastry are chilled, the final step before baking is to cut the rolls into 16 equal-sized slices. Using a sharp knife will allow you to accomplish this like a pro. Transfer each palmier to a parchment paper-lined baking sheet. At this point, you can tweak the appearance to get that classic palm curve on each. The final step is to apply a light egg wash across the top of the dough.
BAKING PALMIERS
We tested the bake time and tweaked the oven temperature on this appetizer recipe a few times to get the results we were after. The goal was to have the pastry expand and bloom to a pleasing golden brown. We wanted the cheese to melt and get gooey with the buttery, flaky layers. For best results, we’re saying 400°F as the ideal temperature, and a bake time of 14 minutes. That said, let’s remember every oven is different. Just watch closely, maybe checking at the 10 – 12 minute mark just to see their doneness.
SERVE
Serving these amazing VEGETARIAN PUFF PASTRY APPETIZERS is easy. We think they need little more than a beautiful presentation plate or platter and a sprinkle of a freshly chopped herb like parsley, chives, rosemary, mint or fresh basil. One additional suggestion on service is that they should be served warm. Give them a few moments to cool when they first come out of the oven, but after that, serve them straight away. Fair warning, they’ll disappear quickly, with some guests being known to enjoy two or three, back to back. Yup, they’re that good!
SHARE
Speaking of sharing, did you know we share our top recipes and sneak peeks at upcoming posts when you subscribe to our monthly newsletter? Sign up, and you’ll also receive Gather, our mid-month missive focused on ideas to entertain family and friends.
Enjoy this vegetarian version of our PUFF PASTRY PALMIERS. They’re perfect to share with friends, serve for date night or enjoy any time!
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Ingredients
1 sheet puff pastry, about 200 g
1 tablespoon butter
1 tablespoon extra virgin olive oil
1 shallot, finely diced
1 cup fresh mushrooms, thinly sliced
1 tablespoon WATC Salad Sprinkles
sprinkle kosher salt
sprinkle black pepper
1 cup grated Parmesan cheese
1 tablespoon chopped parsley
For the egg wash:
1 egg
1 tablespoon water
To serve:
freshly chopped parsley
Directions
Defrost pastry per package directions. Ensure pastry is completely thawed before continuing.
Sauté mushrooms: Warm medium skillet on stovetop over moderate heat. Add butter and oil. When butter has melted, add shallot and cook until soft. Add mushrooms, cooking until slightly browned then season with WATC Salad Sprinkles, salt and pepper. Cook until mushrooms are fully browned and the pan has gone dry.
Lay one square of puff pastry out on a lightly floured surface. Roll out to a rectangular shape.
Spread the cooked mushroom mixture across the surface of the dough evenly. Sprinkle with grated cheese followed by chopped parsley.
Beginning at one of the long sides, tuck in the edge and roll the pastry until you reach the centre of the sheet. Roll the opposite end toward the centre until the two rolls meet. Dab a few drops of water onto the pastry if the rolls don't stick together. Wrap and refrigerate for at least 30 minutes, or up to 3 days.
To bake: Preheat oven to 400°F. Whisk egg and water together in a small bowl.
Unwrap the roll and use a sharp knife to cut into ½-inch slices, 16 per roll. Lay slices flat onto parchment-lined baking sheets, 8 per sheet. Lightly brush the tops with egg wash.
Transfer to oven baking for 14 minutes or until a rich golden brown.
Cool for a few minutes before transferring to an attractive serving plate. Garnish with a sprinkle of chopped parsley. Serve immediately.
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