Smoky Wok

When you're in a pinch and you do not have adequate time to prepare puff pastry from scratch, it is absolutely fine to use store-bought - I mean really :O.  But, I still think it's a fun idea to make your very own puff pastry from scratch at least once and it is really not difficult but just a tad time-consuming and a little more work involved as you can see here.  Totally achievable though and you can always freeze half of the portion you make and keep for the next time you want to do something with puff pastry.  Today's puffs are of the savoury variety - the puffs are simply brushed with olive oil, topped with some mushrooms and scented with some fresh thyme.  Sprinkle a bit of rock salt or regular salt and your puffs are all ready to be baked.




I like to use eggwash as well to give the puffs that golden look but take care not to brush the eggwash onto the sides of the puff pastry as this will act rather like a 'glue' and hinder the rising of the layers in the pastry.  These will be great served as finger food at parties especially if cut the pastry sheets smaller.  I hope you enjoy these and have a great week ahead!



p.s. My apologies if I have not been as prompt in replying to your comments/ questions and also to my fellow bloggers for hardly commenting on your blogs lately as I have been tied up with some other things and my mind has been all over the place.  I will be back to 'normal' soon!

Makes 10 puffs

Ingredients:

10 puff pastry sheets (I used 5 x 5 approximately)
8 white mushrooms, sliced
Handful of fresh thyme (or use rosemary if you like)
Dash of pink rock salt (or use regular)
Olive oil, for brushing
1 egg + 1 teaspoon water, beaten

Method:

Pre-heat oven to 180 C (356 F).  Prepare a baking tray for baking the puffs in by lining with baking paper or foil.  Lightly brush paper or foil with olive oil.

Lay one piece of the puff pastry sheet onto the tray directly.  With a sharp knife, create a 'frame' in the pastry by 'drawing' a smaller square inside the sheet but do not slice the sheet entirely.  Brush the smaller square with olive oil.  Place some mushrooms on top and add a sprig of thyme.  Sprinkle with some salt.  Repeat with the remaining pastry sheets.

Brush the eggwash onto the sides (the frame so to speak) of the pastries.  Bake for about 20-25 minutes or until puffed up and golden brown.  Serve.

Note: for leftovers, place in the fridge and you can reheat them in the toaster oven or oven the next day.