Recipe: Puff pastry

From Santiago's Bodega

July 26, 2008 

This recipe comes from Angelo Belcher of Santiago’s Bodega in Key West.


  • 4 tbsp. unsalted butter

  • 3 portabella mushrooms, chunked

  • 1/2 tsp. kosher salt

  • 3/4 cup chopped onion

  • 1/8 cup white wine

  • 1/4 cup crème fraiche

  • 2 tbsp. parmesan

  • 2 tsp. dried thyme

  • Sheet of puff pastry cut into 2 in. by 4 in. pieces


    Heat 3 tbsp. butter in large skillet over medium heat

    Add mushrooms and season with half of salt and pepper

    Cook, stirring occasionally until mushrooms have started to lose moisture

    Transfer to a small bowl and wipe out skillet

    Heat remaining butter in skillet over medium heat

    Add onions and season with remaining salt and pepper

    Cook until tender and add wine, cook until moisture is absorbed

    Mix all ingredients and spoon into pastry pieces, fold into puff pastry packages

    Place pastry packages on baking sheet into preheated 375 degree oven for 5-8 minutes

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