Bahar: Buttery, creamy, mushroom-y! Who wouldn't love these triangle treats? Have them for dinner or even lunch, and serve them in your parties . You can make them a day ahead and then warm them up for 2-3 minutes in a preheated oven right before serving.
Butter puff pastry sheet: 1 (about 1/2 pound), thawed according to the package instruction
Olive oil: 1 tbsp
Onion: 1 small, peeled and chopped
Salt: 1/4 tsp
Pepper: 1/4 tsp
Mushroom: 1 lb, sliced
Fresh thyme: 1 tsp, chopped (or 1 tsp dried thyme)
Whipping cream: 1 cup
Chopped fresh parsley: 1 tbsp (optional)
Fresh parsley: 1/4 cup (to decorate)
2. Line a baking sheet with parchment paper. (If the pastry sheet you are using is rolled in a parchment paper you can use that.)
3. Unfold the pastry sheet on a cutting board*. Cut the pastry into quarters and then cut each piece on the diagonal to make eight triangles. Place the cuts on prepared baking sheet slightly (about 1cm) further from each other.
4. To make the egg wash, stir one egg and 1 tbsp water in a small bowl.
5. Brush the pastry with the egg wash. Chill for about 20 minutes. Remove pastry from refrigerator. With sharp knife, lightly score parallel lines on pastry, spacing about 1cm apart. Be careful not to cut through pastry.
6. Bake for 10 minutes or until puffed and golden brown.
7. While the pastry is baking, prepare the filling: In a large nonstick frying pan, heat olive oil over medium heat. Cook onions for 5 minutes or until onions are tender. Add salt and pepper. Stir in mushrooms and thyme; cook for 5-10 minutes or until mushrooms have released liquid and liquid has evaporated. Stir in cream; cook for 5 minutes or until sauce has thickened slightly. Add chopped fresh parsley if using.
8. Cut each pastry triangle in half horizontally. Fill with 3-4 tbsp warm mushroom mixture. Garnish with parsley, if desired.
*if not using a pre-rolled pastry sheet, roll it into a rectangular shape of size about 10inch x 10inch.