Mushroom puff pastry rolls
Crispy puff pastry rolls hide a rich filling of mushrooms, sautéed bacon and boiled egg. The preparation is easy, quick and even a beginner can handle it. The result is a delicious, hand-held savory pastry that is perfect for parties and outings.
Ingredients · Servings 1 dose
- 275 g puff pastry (rolled out)
- 1 handful of mushrooms (e.g. champignons, oyster mushrooms)
- 1 boiled egg (hard-boiled)
- 1 small onion
- 3 slices of English bacon
- 1 small red pepper
- 1 handful of grated cheese
- As needed:
- fresh parsley
- salt
- ground pepper
- oil
- egg for brushing
- seeds for sprinkling
Method · 1 h
- Peel and finely chop the onion. Dice the bacon. Peel the boiled eggs and chop them into small pieces or grate them coarsely. Clean and finely chop the mushrooms and capsicum.
- Fry the bacon in a little hot oil. Then add the onion and sauté until golden brown.
- Add the mushrooms. Season with salt and pepper and sauté until all the liquid has evaporated. Then set aside and let cool.
- Add the egg, capsicum and grated cheese to the cooled mixture. Add chopped fresh parsley to taste. Mix.
- Preheat the oven to 200 °C.
- Roll out the puff pastry and cut out circles (you can use a glass or mug).
- Place about a tablespoon of filling in the middle of each circle. Fold the dough over, pinch the ends together, and shape into a roll (or pierogi).
- Place the rolls on a baking sheet lined with baking paper. Brush with beaten egg and sprinkle with seeds.
- Bake in a preheated oven at 200°C for about 20 minutes until golden brown.
