If you love mushrooms, you will love this awesome 18th century recipe. Essentially, you have a delicious mushroom mixture baked inside a light flaky crust. The original recipe calls for pastry sizes about 4 inches by 6 inches, but I cut that size in half to make more bite-size morsels. At this size, you can make several more with this recipe and have a great bar appetizer. These also do not take too long to make.

Prep Time: 30 minutes

Cook Time: 20 minutes in the oven.

Ingredients

• 1 8 ounce package of mushrooms
• 1 finely chopped shallot (I left the shallot out)
• 1 bundle of green onion (I found a 4oz. container of pre-chopped, and I only needed about half of it)
• 1 tsp. salt
• 1 tsp. ground black pepper
• 1 tsp butter
• 1 clove of garlic 
• ¼ cup beef stock
• 2 rolls of ready to bake pie crust

 

Directions

1. Rinse your mushrooms, then chop them up into small 1/4 inch pieces with the shallots. Sauté them with the butter until the mushrooms are cooked.
   

   As mentioned, I did not include the shallots in this recipe.

    

2. Add the green onions, salt, pepper, and beef stock. Continue to sauté until everything is evenly mixed. Allow the mixture to cool and drain off any excess liquid.

3. Roll out the pie crust and cut into rectangles 6 inches long and 4 inches wide. Use a spoon to place some of the mushroom mixture in the bottom half of the pastry. Be sure not to overfill and leave some space along the edge of the pastry.  

4. Wet your finger and run it along the edge of each pastry until it becomes sticky, then dip you finger in a little flour and run it on top of the moist edge.

 

5. Fold the top of the pastry over and press the edges together until well-sealed.

6. Bake in the oven for 20 minutes at 375 degrees or until pastry in golden brown and fully puffed.

 

These would be delicious with a warmed-up spinach and artichoke dip. In the future, I will be trying these with some various cheeses added to the mixture before baking.