Shelly's Recipe

MUSHROOMS AND PIMIENTOS IN PUFF PASTRY

Category: Hot

1 pkg puff pastry
1 tbsp olive oil
1 tbsp minced onion
1 clove garlic minced
2 tbsp minced pimiento
1/4 lb mushrooms, chopped fine
1/2 dried red chili crumbled or 1/4 tsp dried red pepper flakes
Salt and pepper to taste
2 tsp grated parmesan cheese

Heat the oil in a skillet and saute the onion and garlic until onion is wilted. Add the pimiento and cook for a minute, then the mushrooms, chili pepper, salt, and pepper and saute until mushrooms are softened.
Remove from the heat and stir in cheese.

Roll the puff pastry to 1/8 inch. You can cut cut into 1 3/4 inch circles and place 1 tsp of filling on half of the circles. Moisten the edges with water, cover with the remaining pastry circles, and press with the tines of a fork to seal.

(I prefer to make them triangle shape,by cutting the pastry into 2 1/2 inches squares, add filling on one half and then folding over corner to form a triangle.)

(May be prepared ahead and refrigerated) Place on a dampened cookie sheet and bake at 425 on the upper rack of the oven for 7 to 10 minutes or until golden.


NOTE: To cut down on work, you could make this appetizer in a larger size and bake for about 20 minutes. Then cut into wedges.