Puff pastry sheetsFrozen / you coun make it fresh too
1largered onion
2tubsbutton mushrooms
1tbsptomato paste
2tbsptomato ketchup
salt to taste
0.5tspblack pepper powder
0.5tsp dry oregano
10italian basil
1tspolive oil
Instructions
Thaw the frozen puff pastry sheets
To prepare the filling
Clean and thinly slice the onion.
Wipe the mushrooms with a wet cloth and slice them thin too.
Heat a tsp of oil in a pan, add in the sliced onions, sprinkle salt and allow them to sweat.
Add in the mushrooms a little at a time allowing them to firm a crisper texture than steaming all together. Adding a little at a time is important because we are adding only very little oil and the mushrooms love to soak up a lot of oil.
Once a semi dry texture is attained, add the tomato puree, ketchup. Saute well. Sprinkle on a bit of water and cover and cook for a few minutes.
Sprinkle pepper, salt.and oregano.
Mix well.
Cook for two to three minutes.
Take off the heat, add chopped basil leaves and set aside to cool
To assemble
Pre heat the oven at 160 degrees for 10 minutes
Make one and a half inch wide strips of the puff pastry sheet.
Put one tbsp of the filling atone end off the strip and gently roll.
Brush with oil on top. Place slightly apart on the baking tray
Bake at 160, for approximately 15minutes. Till the tops turn golden.
Remove and cool on a wire rack.
Serve with cool tzatziki or cream cheese dip.
Notes
Mushrooms are of different cook times so if you change the mushroom change the cooking time too.
The mushrooms which work well are Shitake, cremini, and oyster mushrooms. If you are using dry mushrooms be sure to soak them.