Puff Pastry Isi Jamur & Bawang (Mushroom & Onion Puff Pastry)

In Indonesian & English (the English version is below the recipe written in Indonesian)

Bahan

• 1 lbr klt Puff pastry (275 gr), ½ st Rosemary, ½ st Thyme, 1 sm Terigu

• 9 st Keju cheddar serut, 1 Bawang putih-cincang, 1 sm White wine/Susu cair

• 1 sm Olive oil, 35 gr Bawang bombay-cincang, Peterseli cincang-hiasan

• 120 gr Champignon-iris2, 1 sm Mentega, 1 Telur-ulasan, Garam & Lada

Cara membuat

• Panaskan wajan di atas api sedang, beri mentega & olive oil. Tumis baw. bombay sampai transparan. Mskkan baw.putih, jamur, garam & lada. Masak sampai wajan mulai kering. Tuangi wine/susu, masak sampai cairan kering. Beri rosemary & thyme, aduk2 selama 30-60 detik. Angkat dari api. Cicipi, tambahi garam & lada bila perlu. Sisihkan.

• Panaskan oven 200° C. Taburi permukaan meja kerja dng 1 sm terigu. Ptg 18 lingkaran sama besar di klt puff pastry dng pemotong kue btk bundar/permukaan gelas. Ambil 9 lingkaran, potong berbtk lingkaran lbh kecil di tengahnya (btk spt cincin). Ulasi sisa lingkaran yg utuh dng sedikit air kmd ltkkan/tumpuk lingkaran btk cincin di atasnya. Ulasi kulit pastry seluruhnya dng telur. Ltkkan di pan panggang, panggang selama 6-8 mnt (sampai kulit pastry naik & kuning). Keluarkan pan panggang dari oven.

• Hati2 masukkan tumisan jamur ke dalam kantung di kulit pastry. Taburi atasnya dng keju serut. Panggang selama 5-8 mnt, sampai keju leleh & kulit pastry kecoklatan. Keluarkan dari oven, ltkkan pastry di rak kawat & biarkan mendingin. Hias dng peterseli cincang.

Ingredients

• 1 sheet Puff pastry (275 gr), ½ tsp Rosemary, 1 tbsp White wine/Milk

• 9 tsp shredded Cheddar, 1 tbsp Olive oil, 1 tbsp Butter, 1 Egg-egg wash

• 35 gr Onion-chopped, 1 Garlic clove-minced, chopped Parsley-garnish

• 120 gr Champignon-sliced, ½ tsp Thyme, 1 tbsp Flour, Salt & Pepper

Directions

• Heat a skillet over medium heat, add butter & olive oil. Sauté the onion until it becomes translucent. Add in the garlic, mushrooms, salt & pepper; cook until the pan starts to get dry. Pour in the wine; cook until the liquid dries. Stir in the herbs; cook for 30-60 seconds. Remove from heat. Taste, adjust salt & pepper as needed. Set aside.

• Preheat the oven to 200° C. Dust a working surface with 1 tbsp of flour. With a round cookie cutter/a glass surface, cut the puff pastry sheets into 18 equal circles. Take 9 of the circles, cut smaller circles out of the middle (form them like a ring). Smear the full circles with a little water. Place the ring shaped circles on top of the full circles. Brush all of the pastry surface with egg wash. Place them on a baking sheet & bake for 6-8 minutes (until the puff pastry puffed & golden). Remove the baking sheet from the oven.

• Gently fill sautèed mushroom into the pastry cups. Sprinkle the top with cheese. Bake for 5-8 minutes, until the cheese melted & the pastry becomes golden brown. Remove the sheet from the oven; place the puff pastry into a wire rack to cool completely. Garnish the top with parsley.

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