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:

  1. Pulse flour and salt in food processor.
  2. 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.
  3. 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:

  1. Pour boiling water over crumbled porcini mushrooms, let stand 10 minutes.
  2. 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.
  3. 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.
  4. Roll dough on lightly floured surface to ¼ inch thickness. Using 3-inch round cookie cutter, cut 24 circles.
  5. 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.
  6. Slit tops with knife. Arrange 2-inches apart on parchment paper-lined baking sheet. Brush tops with egg.
  7. Bake in centre of 180° C heated oven for 20 to 25 minutes, or until pastry is golden. Serve warm.