Here’s another installment in the non-sausage roll series. I made these for our shadfestivities. They’re the easiest of all the small savory pastries to make, in my opinion, because you slice them apart, rather than painstakingly forming each one. The mushrooms are roasted with sage and rosemary and thyme, and then a little Spanish paprika is added because I can’t resist it! And to give it a slightly smoky flavor, of course!.
Rather than go on and on about them, I’ll share this cartoon I recently saw.
I’m thinking of going back to the pointless barking!!
If you’ll cast your memory back, you’ll recall that for my last shadfest savory pastry post, I added Desmond Dekker’s Intensified Festival track. Well, this is Toots Hibbert’s recollection of the same event. Desmond Dekker came first!
1 batch paté brisée
20 oz mushrooms (white & baby bella is what I used) very finely chopped
1 can small white beans, rinsed and drained
1 shallot, finely chopped
2 cloves garlic, minced
1 t sage
1 t rosemary
1 t thyme
1 slice whole wheat bread, ground to crumbs (about 1/2 cup)
1 cup mixed nuts, ground coarsely
1 t paprika
1 cup grated sharp cheddar
2 eggs, beaten
Preheat the oven to 425. Combine the mushrooms, shallot, garlic, sage, rosemary and thyme. Roast for about 20 minutes till the mushrooms look brown and crispy.
Tip them into a bowl and add everything else, except for 1 T beaten egg. Mix well.
Grab a big handful of dough. Roll it into an inch-long snake, and then roll it flat to be about 4 inches by 20 inches by 1/8th inch thick. Spread an inch-wide line of filling down the middle. Roll the edges up around it, and seal.
Repeat with the rest of the dough and the rest of the filling.
Place each snake of pastry seam-side down on a lightly greased baking sheet. Brush with the remaining egg. With a very sharp knife, slice each snake into 1 1/2 inch portions. you don’t have to slice all the way through.
Bake at 425 for about 25 minutes, till the top is golden and puffy.