Esta es una exhibición prevé de cómo se va ver la receta de 'Mushroom Red Pepper Pleated Puffs' imprimido.

Receta Mushroom Red Pepper Pleated Puffs
by Global Cookbook

Mushroom Red Pepper Pleated Puffs
Calificación: 0/5
Avg. 0/5 0 votos
 
  Raciónes: 8

Ingredientes

  • 1 lb small mushroom
  • 2 Tbsp. red wine vinegar
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1 x 340 ml roasted sweet red pepper
  • 1 c. fresh breadcrumbs
  • 1 Tbsp. liquid honey
  • 1/2 tsp crushed dry mint
  • 10 ounce Oka cheese or possibly 10 ounce Port du Salut cheese
  • 3 Tbsp. sweet mustard
  • 12 sht phyllo pastry
  • 2 Tbsp. butter, melted
  • 1 x egg, white, beaten

Direcciones

  1. Trim and quarter mushrooms; place on 17- x 11-inch (45 x 29 cm) rimmed baking sheet.
  2. Sprinkle with vinegar and half each of the salt and pepper; toss to coat mushrooms proportionately.
  3. Bake in 400 F (200 C) oven, stirring occasionally, for 35 to 40 min or possibly till tender and liquid has evaporated. Let cold slightly.
  4. Drain red peppers; pat dry with paper towels.
  5. Chop and place in large bowl.
  6. Add in half of the bread crumbs, the honey, mint and remaining salt and pepper; toss to combine.
  7. Cut rind from cheese; shred and add in to bowl along with mushrooms.
  8. Toss again; set aside. (Filling can be covered and refrigerated for up to 1 day; stir before using.)
  9. Blend mustard with 1 Tbsp. (15 mL) water; set aside.
  10. Layer 3 sheets of phyllo on work surface; cover remaining phyllo with waxed paper or possibly plastic wrap, then damp towel, to prevent drying out.
  11. Using sharp knife and 8-inch (20 cm) round cake pan or possibly cardboard template as guide, cut out 2 circles from each sheet, discarding trimmings.
  12. Place 2 circles side by side on work surface. Brush each lightly with mustard mix.
  13. Top each with second circle, brush lightly with butter. Top each with remaining circles; brush again with mustard.
  14. Sprinkle 1 Tbsp. (15 mL) of the breadcrumbs in centre of each. Top crumbs with heaping 1/2 c. (125 mL) of the filling.
  15. Fold 1 edge of phyllo to centre over filling.
  16. Grasp point at edge of circle where first fold begins; fold point over filling into centre, forming pleat.
  17. Continue folding phyllo over filling, overlapping pleats but leaving 1/2-inch (1 cm) diameter steam vent in centre; press to seal.
  18. Place on parchment paper lined or possibly greased baking sheet.
  19. Brush all over with egg white.
  20. Repeat to make 8 puffs. (Puffs can be refrigerated for up to 12 hrs. Or possibly freeze, then wrap each in plastic wrap and foil and store in airtight container for up to 2 weeks; increase baking by 5 min).
  21. Bake in 400 F (200 C) oven for 20 min or possibly till golden and crispy.