My friend Frankie and her husband own Stickney Hill Dairy and gave me a delicious gift box of their marvelous goat cheese.
I made these appetizers before dinner Saturday night and they were bite-size heaven. Mushrooms sauted with red wine and herbs and this tangy goat cheese swirled in–all wrapped in a flaky puff pastry bite. Yah—get cooking.
Tip: Stickney Hills goat cheese can be found at Lunds and Byerlys.
- 1 Tbsp. olive oil
- 1 Tbsp. butter
- 2 cups baby bells mushrooms, finely chopped
- 1 onion, chopped finely
- 1 tsp. fresh thyme, minced
- 1 tsp fresh rosemary, minced
- salt & fresh ground pepper to taste
- 2 tbsp flour
- ½ cup heavy cream
- 3 Tbsp. Favorite red wine
- ⅓ cup Stickney Hills Goat Cheese
- 2 sheets of puff pastry, thawed
- 1 egg + 1 tbsp water whisked together
- Preheat oven to 400 degrees. Line 2 baking sheets with parchment paper. Set aside.
- In a skillet over medium-high heat add olive oil and butter. Add the chopped onion and saute' for about 5 minutes. Add the chopped mushrooms, thyme, rosemary and salt & pepper. Cook until the onions and mushrooms are tender and there is no moisture left from the mushrooms, approximately 8-10 minutes.
- Stir in the flour and cook for 1 minute. Stir in the red wine and cream. Remove from the heat, and stir in the Goat cheese. Set aside.
- On your counter, lay out the puff pastry on a lightly-floured surface. Using a pizza cutter, cut the pastry into 12 square pieces. Scoop about 1 tbsp of the mushroom mixture into the centre of the dough (do not overfill or they will leak). Then fold the dough in half and press the edges to seal them.
- Place the mini turnovers onto your prepared baking sheet. Brush the sealed edges and tops of the turnovers with the egg mixture. Repeat the above with the other puff pastry sheet and remaining mushroom mixture.
- Bake each tray for about 15 minutes, or until the tops are golden brown.