Spicy Mushroom Puffs
Crispy, bite-size puffs with a spicy mix of peas, mushrooms, and onion. Great as an appetizer or just a fried snack.
Ingredients
- 240 g puffy pastry
- 1 onion
- 230 g mushrooms
- 150 g pea
- 1 tsp ginger powder
- 1 tsp salt
- 1 tsp garlic powder
- 1 tsp sesame seeds
- ½ tsp chili flakes
- 3 leaves fresh basil
- ½ tbsp fresh thyme
- 1 tbsp fresh parsley
- ⅓ tsp black pepper
- ½ tbsp light soy sauce
- parmesan
- 1 tbsp melted butter
- 2 cloves garlic
- 1 tbsp olive oil or more for mushrooms
- oil for frying
Instructions
- Peel and cut the mushrooms into small pieces. Chop up the onion as well.
- Preheat the pan with olive oil in it. Once the oil gets hot add onion and let cook for 3 minutes.
- Add all the spices and chopped mushrooms. Add soy sauce and cook the mushrooms on the pan until they get small and brown. Add more olive oil if needed. In the end add defrosted peas and cook for another 5 minutes.
- In a small bowl melt the butter. Add minced garlic cloves.
- Lightly flour your work surface, then spread out puff pastry and roll it into a thin layer. Cut the pastry into rectangles/circles of the size you like.
- Take one rectangle/circle and put melted garlic butter on top. Then take ½ tbsp of the spicy mushroom mix (or less, depending on the size of the rectangle) and fold the rectangle/circle into the shape of Xiaolongbao (soup dumpling).
- In the pot heat the oil. To find out if it's hot enough, sprinkle some flour over the oil - if it gets bubbly, you can put the pastry into the oil.
- Let the puffs fry in the oil until they get light brown color. Take the puffs out and put them on the paper kitchen towel. You can put extra butter on top and sprinkle some sesame seeds over them.