Crispy Pockets with Mushrooms and Cheese
By chef Alexandre Marchetti
Crispy Pockets with Mushrooms and Cheese 🥟🧀 Savory puff pastry filled with mushrooms, cheese and mozzarella, perfect as an appetizer or party snack.
- 35 min
- total
- Easy
- level
8 min prep · 27 min cook
What you will need
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Puff pastry 0.25 pcs -
Champignons 30 g -
Garlic 0.5 clove -
Grated cheese 15 g
-
Mozzarella 0.5 pcs -
Olive Oil 0.5 tbsp -
Provensal herbs 0.5 tsp -
Eggs 0.5 pcs
Cooking on the go? Open in the Goulash app to send these to your REWE, EDEKA or Knuspr basket.
Steps to cook
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Prepare the ingredients. Prepare all the ingredients - we'll be cooking with them shortly ✨
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Prepare the mushrooms. Slice the mushrooms and finely chop the garlic.
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Prepare the filling. Heat a little olive oil in a pan, add the mushrooms and garlic. Season with salt and pepper, and sauté over medium heat for about 5-7 minutes, until the mushrooms soften.
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Prepare the dough. Roll out the puff pastry and cut it into equal-sized squares.
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Wrap the pockets. On the pastry squares placed on baking paper, drizzle a little olive oil and sprinkle with Italian seasoning. Add grated cheese, sautéed mushrooms, and mozzarella on top. Fold the dough over the filling and press the edges firmly so the pockets don't open while baking.
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Brush with egg and bake. Brush the pockets with beaten egg and bake in a preheated oven at 200 °C for about 15-20 minutes, until the pastry turns golden and nicely crispy.
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Serve. Sprinkle the finished pockets with fresh parsley and serve while still warm.
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