Tony Zentgraf
Entertaining this Holiday Season? Do you need a Vegetarian Appetizer or Entree Option? Look no further, you may already have some of these ingredients on hand for this Mushroom & Asparagus in Puff Pastry!
Great as an Appetizer or Entree!
What Can I Find in this Article?
Puff Pastry – Lamination Magic
Puff Pastry, that magic dough that can be used for appetizers, entrees and even desserts. Its versatility is unmatched, it can be cut into various shapes, scored and docked to create an impression to fill, and as in this recipe make a filled pocket encased in flaky, multi-layered dough.
Puff pastry isn’t the only lamination dough, the other two types are Danish and Croissant doughs. Puff pastry is the simplest dough to make, the ingredients consist of flour, water, salt and a butter block whereas the other two include eggs and yeast.
The dough is made then rolled out into a rectangle shape. The butter is formed into a block that is about 1/2″ thick. The dough is then folded over the butter. The dough encased butter is rolled to about 1/4″ thick then folded over on itself. As the process continues, each turn the dough creates multiple layers that exponentially increase with each fold. Repeated roughly 6 turns.
This process of making puff pastry can take hours, mainly because inbetween each step folding you may need to refrigerate. Keeping the butter cold is an important key in the process of making the dough this is because butter is the only leavening agent in the dough. Because of this, as the pastry bakes the butter melts between the several layers creating steam causing the pastry to become flaky.
Don’t Have Time to Make Puff Pastry?
The process of making your own puff pastry is an amazing process. If you have the time and want to experience the process I suggest you do! I enjoy the process of making the dough but if you don’t have the time or want to go to the extra lengths, buying the dough is what most of us do.
Believe it or not, restaurants and even many bakeries purchase premade dough. Mainly because the art of making laminated doughs from scratch has been diminished in the culinary world. Mostly because of time and the skill level needed to create consistent, perfectly made dough.
Try this recipe – Miso Caramel Apple Tart Recipe with Puff Pastry
At the grocery store there is typically one, or if you are lucky a second option in the freezer case. This brand is good for most uses, but I recommend introducing yourself to your local bakery or even restaurant, ask if they will sell you a sheet of puff pastry.
One benefit of reaching out to a professional is the sheets are not folded like you will get from the grocery store puff pastry. If they are able to sell you a full sheet of pastry don’t worry, you can just cut the sheet into the sizes you need to keep in your freezer.
Orange Bakery the Industry Standard for Lamination Doughs
If you are lucky, you may even be able to find a box of 1/2 sheet puff pastry at your local restaurant supply store. Pick up a box, it that has approximately 24 sheets to a case and have a shelf life of a year in the freezer.
Great to have on hand to make a special dinner, some turnovers during fruit season, or getting creative dessert. Don’t forget about Beef Wellington for the holidays!
I hope you enjoy the recipe for Mushroom & Asparagus in Puff Pastry as an Appetizer or Entree!
Mushroom & Asparagus in Puff Pastry
Print RecipeEquipment
- Parchment paper or baking mat
- Pastry Brush
Recipe Multiplier
- 1 pk Puff Pastry - 2 sheets Pepperidge Farm Puff Pastry 9.75" x 10.5" OR one Half Sheet of Puff Pastry from your bakery supply or baker.
- 1 tbsp Vegetable Oil
- ½ tsp Dry Thyme
- 1 ea Shallot - Sliced
- 3 ea Garlic Cloves - Sliced
- ⅓ cup White Wine
- 12 ea Asparagus - End Trimmed and Sliced into ½" Segments
- 8 oz Mushrooms (Shiitake, Oyster or Crimini) - Cleaned and Sliced
- ¼ tsp Kosher Salt
- ¼ tsp Black Pepper
- 4 tbsp Dijon Mustard
- 3 oz Gratte Paille Cheese - Or Cheese of Your Liking
- 1 ea Egg - For egg wash
Instructions
Sauteing Filling Ingredients
- Heat a saute pan over medium high heat. Once heated, add the oil to the pan.
- Add the sliced shallots and saute until translucent.
- Add the sliced garlic and saute until fragrant.
- Turn up the heat to high and add the Asparagus and Dry Thyme. Saute for about 1 minute.
- Add the white wine and reduce. This will cook the asparagus while the wine reduces.
- When the wine is mostly reduced leaving only 1-2 tbsp in the pan, add the sliced mushrooms.
- Saute the mushrooms until the wine is absorbed into the mushrooms and they have taken on some color.Season with Kosher salt and black pepper
- Refrigerate the filling until it is cool. This is key to filling puff pastry, the filling needs to be cold. The cold butter in the puff pastry is what will make the pastry rise. If you add hot filling to the pastry it will melt the butter, giving a less than ideal baked result.
Preparing the Puff Pastry
- Preheat the oven to 375° with the rack in the center of the oven.
- Remove the puff pastry from the freezer to allow it to thaw enough to become pliable. Approximately 15 minutes.
- If you are using grocery store puff pastry that is folded, you may want to let thaw a bit longer to allow it to be unfolded and pressed flat. Follow the steps below once flatened.If using a half sheet that is not folded, skip this step and follow the steps below.
- Once the puff pastry is semi thawed, cut both sheets in half and then half again. This will leave you with 8 rectangles. 4 for the bottom and 4 to top the filling.
- Place 4 of the rectangles of puff pastry onto a sheet pan lined with parchment paper or a baking mat.
Filling the Puff Pastry
- Spread 1 tbsp of dijon mustard onto each of the puff pastry sections on the sheet pan. Leave ¾" around the edges to allow for egg wash.
- Divide the mushroom and asparagus filling between the 4 rectangles of pastry on top of the dijon.If there is excess, you can reserve aside to plate warm on top or side of the baked pastry.
- Top with the cheese, divide between the 4 filled puff pastry.
- Mix the egg with about 1 tablespoon of water and whisk until combined.
- Brush the egg wash onto the pastry around the filling.
- Top with the remaining puff pastry.Begin with one corner, press down to seal the two puff pastry sheets together. Work your way around each rectangle pressing to seal all the way around.
- Brush the outside top of the puff pastry.
- At this point, if the puff pastry is very soft return to the refrigerator or freezer for 15 – 20 minutes to get the butter in the pastry to reharden.If the pastry is still firm to the touch you can bake immediately.
- Bake on the center rack of the oven for 25 minutes. If you want to check the color of the pastry at 20 minutes that is ok. This will help determine if you need more bake time.The pastry should be risen to about 3/4" to 1" tall and the color should be golden brown. Adjust bake time if needed, this could depend on the oven.
- Remove the baked golden brown puff pastry from the oven.Let rest for 5-10 minutes to cool, the contents will be hot. Or serve immediately if serving as entree.
Serving Suggestions
- To Serve as an Appetizer – cut into 2" squares or diamonds. This size is easy to pick up and eat. Drizzle with some Balsamic Reduction to add some tangy sweetness.
- To Serve as an a Entree – Prepare the red wine sauce while the pastry is baking. Hold hot so it is ready to serve when the pastry comes out of the oven.You can leave the pastry whole or cut the pastry in half on the bias to show the filling to be seen. Spoon the sauce onto the plate.Enjoy!
