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Categories:Viewed: 27 - Published at: 7 years ago
Ingredients
- 12 tablespoon olive oil
- 1 tablespoon minced shallot
- 34 cup finely chopped mushroom (about 2-oz.)
- 13 cup finely chopped seeded tomatoes
- 34 teaspoon fresh thyme, chopped
- 18 teaspoon salt
- 18 teaspoon pepper
- 13 cup finely crumbled feta cheese
- 1 sheet frozen puff pastry, thawed as directed (from a 17 1/2-oz. box)
- 1 egg, beaten
Method
- Heat oven to 400 degrees F, have a large cookie sheet ready.
- Heat oil in a medium skillet over medium heat.
- Add shallot and saute 2 to 3 minutes, until soft.
- Add mushrooms and saute 2 to 3 minutes until mushrooms are soft.
- Add tomato, thyme, salt and pepper and saute 1 minute more.
- Scrape the mixture into a small bowl and cool about 5 minutes.
- Add feta cheese; stir to mix well.
- Unfold puff pastry on a lightly floured surface.
- With a rolling pin, roll into a 12-inch square.
- Cut the pastry into thiry-six 2-inch squares.
- Place 1/2 teaspoons of mushroom mixture in center of each square, leaving a 1/2-inch border all around.
- Moisten edges with water.
- Fold in half diagonally to make triangles.
- Press edges with tines of a fork to seal in filling.
- Brush tops lightly with beaten egg.
- With a spatula, transfer pastries to ungreased cookie sheet.
- Bake 12-15 minutes or until puffed and golden brown.
- Some of the pastries may open slightly as they bake and that's always been OK with us.
- Serve warm or at room temperature.
