Mushroom and Parmesan Puff Pastry Pinwheels
Mushroom and Parmesan Puff Pastry Pinwheels
Mushrooms and shallots are cooked down into umami packed delight that is spread across crispy and delicate puff pastry coated in parmesan for a crowd pleasing savoury snack!
Equipment
- Food Processor
- Measuring Spoons
- Rubber Spatula
- Frying Pan
- Shallow Dish
- Plastic Wrap
- Chefs Knife
- Cutting Board
- Sheet Pan
- Parchment Paper
- Microplane
- Small Pot
- Pastry Brush
Ingredients
- 1 lb Mixed Mushrooms
- 2 Shallots
- 2 Tbsp Olive Oil
- 2 Sprigs Fresh Thyme
- 1 Sheet Puff Pastry
- 1.5 Tbsp Dijon Mustard
- 1 Egg
- 1/4 Cup Pre-Grated Parmesan Cheese (Yes, the weird stuff that comes in a can)
Garlic Chive Butter
- 2 Tbsp Butter
- 1 Garlic Clove
- Chives (Enough to chop 2 Tbsp
Instructions
- Peel and roughly chop the shallots then clean the mushrooms, trim any gross ends and roughly chop before tossing both into the bowl of your food processor. Pulse until finely chopped.
- Heat the olive oil in a pan over medium heat. When the pan is hot add the shallots and mushrooms, fresh thyme and a generous pinch of salt. Cook stirring occasionally until the mushrooms have released all of their liquid, it has evaporated and you are left with a paste, this will take about fifteen minutes. You have now made duxelle! Allow this to cool completely before moving to the next step.
- Roll out your puff pastry onto a clean work surface leaving the parchment it showed up with underneath. Spread the dijon mustard evenly on the pastry leaving a 1/2" border at the edge that is farthest from you then do the same with all of the duxelle.
- Starting with the edge closest to you roll the pastry up and away from you. You want to make this tight so that you don't end up with gaps. Once you get it started you can use the parchment underneath to help you. Tightly wrap in plastic wrap and then transfer to the fridge for at least 30 minutes.
- Meanwhile, preheat the oven to 400F, line one sheet pan with parchment paper, thoroughly beat the egg, and place the parmesan in a shallow dish large enough to fit the pastry.
- When you are ready to bake brush the entire outside of the pastry with the beaten egg and roll in the parmesan to evenly coat. Trim the ends from the pastry log and then cut into 1/2" discs. Dip one side of each disc into the remaining parmesan and transfer to the baking sheet.
- Bake for 20 minutes, the pinwheels will be golden, slightly puffed and light to the touch.
- While the pinwheels bake grate the garlic and finely chop the chives. Make the garlic butter by melting the butter over medium heat then adding in the garlic and stirring constantly until super fragrant, about 1 minute. Remove from the heat and stir in the chives.
- When the pinwheels are finished baking brush the garlic and chive butter over top and serve immediately.
