Ingredients (measuring cup used, 1 cup = 250 ml)
300 grams puff pastry sheets
for mushroom stuffing:
200 grams mushrooms or 3 cups chopped white button mushrooms
1 medium to large onion or 80 grams onions or ½ cup sliced onions
60 grams tomatoes or 1 medium tomato or ⅓ cup chopped tomatoes
½ tsp ginger-garlic paste
1 green chilli, chopped
¼ teaspoon turmeric powder/haldi
¼ teaspoon garam masala powder
¼ teaspoon red chilli powder/lal mirch powder
1.5 tablespoon oil
salt as required
2 tablespoon chopped coriander leaves/dhania patta
How to make the recipe:
preparing mushroom stuffing:
rinse or wipe and then chop 200 grams white button mushrooms. also slice 1 medium to large onion and chop 1 medium tomato and 1 green chili. you will need about 3 cups of chopped mushrooms, ½ cup of thinly sliced onions and ⅓ cup chopped tomatoes.
heat 2 tablespoons oil in a pan. then add sliced onions.
mix the onions very well and saute on a low to medium flame. for quick cooking of the onions, you can add a pinch of salt while sauteing them. saute till they start to turn light golden.
then add ½ teaspoon ginger-garlic paste.
stir and saute till the raw aroma of ginger-garlic goes away.
add the ⅓ cup chopped tomatoes and chopped green chilies.
stir and saute till the tomato softens.
then add ¼ tsp turmeric powder, ¼ tsp red chilli powder and ¼ tsp garam masala powder.
mix the spices with the onion-tomato mixture.
now add the chopped mushrooms. mix very well.
then add salt as per taste.
stir and saute mushrooms on a medium flame.
first the mushrooms will release a lot of water.
continue to saute till all the water has evaporated.
when all the water has evaporated and the mixture has become dry, then switch off the flame. add 2 tablespoons chopped coriander leaves. mix again. allow the mushroom stuffing to cool down at room temperature.
assembling and preparing mushroom puffs:
before you begin, making the mushroom puffs, preheat your oven to 250 degrees celsius/480 degrees fahrenheit for at least 15 minutes.
roll the puff pastry sheet evenly to get a ¼ to ½ inch thick base.
now slice in rectangles. for a neater finish you can trim the edges if you want. the trimmed edges can be joined to make a dough or you can just roll them up in a spiral shape and bake with the mushroom puffs.
place 2 to 3 tablespoons of the stuffing in center. brush the edges with water.
then join and lightly press the edges of each puff. don’t press too much as we want the layers in them. if you want you can even press lightly with a fork to give some design. some milk can also be brushed on the puffs to get a golden color.
baking mushroom puffs:
now place the puffs in the preheated oven in the center rack with both the top and bottom heating elements on. bake for 30 to 40 minutes at 250 degrees celsius/482 degrees fahrenheit. the crust should become golden. since oven temperatures vary, keep a check while baking. if your oven does not have a temperature of 250 degrees celsius/482 degrees fahrenheit, then use the maximum temperature in your oven for both preheating and baking.
when the puffs have become golden, then remove them from the oven. wait for 2 to 3 minutes and with a spatula (or with your hands if you can tolerate the heat) lift them and place on wired baking tray.
serve mushroom puffs warm or at room temperature with green chutney or tomato ketchup. if not serving, then once they cool down, store them in an air tight box or container.