Ingredients:
Pastry:
- 1 cup all-purpose flour
- 1/4 teaspoon salt
- 1/3 cup cold unsalted butter, cubed
- 1/4 cup (50 mL) cold cream cheese, cubed
- 3 tablespoons whipping cream (35 % M.F.)
Filling:
- 1/2 cup boiling water
- 2 tablespoons dried porcini mushrooms, crumbled
- 2 tablespoon butter
- 1 shallot, minced
- 2 cups combination of shiitake caps, oyster and chanterelle mushrooms, roughly chopped
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 cup California walnuts, chopped
- 1/2 cup white wine
- 1/4 cup grated Parmesan cheese
- 1 egg, lightly beaten
Preparation:
Pastry:
- Pulse flour and salt in food processor.
- Add butter and cream cheese, pulse just until dough forms pea-sized pieces. Drizzle cream evenly over dough and pulse until it begins to clump.
- Remove dough from processor, pat into round (add 1 tablespoon cream if dough does not hold together), wrap in plastic wrap and refrigerate at least 1 hour (up to 2 days).
Filling:
- Pour boiling water over crumbled porcini mushrooms, let stand 10 minutes.
- Melt butter in sauté pan over medium-high heat. Add shallots and sauté 5 minutes, stirring occasionally, until tender but not browned. Add fresh mushrooms and California walnuts to pan, cook 5 minutes.
- Add wine and porcini mushrooms with water, cook 7 minutes, or until liquid has been absorbed. Remove from heat, cool. Stir in cheese. Can be covered and refrigerated up to 2 days.
- Roll dough on lightly floured surface to ¼ inch thickness. Using 3-inch round cookie cutter, cut 24 circles.
- Add 1 heaping tablespoon mushroom mixture to centre of 12 circles. Brush edges of pastry with egg, place remaining rounds of dough on top and crimp edges with fork.
- Slit tops with knife. Arrange 2-inches apart on parchment paper-lined baking sheet. Brush tops with egg.
- Bake in centre of 180° C heated oven for 20 to 25 minutes, or until pastry is golden. Serve warm.