INGREDIENTS

INSTRUCTIONS

Heat oven to 400. Have a large cookie sheet ready.
Filling: Heat oil in medium skillet over medium heat. Add shallot and saute
2-3 minutes until soft. Add mushrooms and saute 2-3 minutes until mushrooms
are soft. Add tomato, thyme, salt and pepper and saute 1 minute more.
Scrape the mixture into a small bowl and cool about 5 minutes. Add feta
cheese; stir to mix well.
Unfold puff pastry on a lightly floured surface. With a rolling pin, roll
into a 12-inch square. Cut the pastry in thirty-six 2-inch squares. Place
1/2 tsp of mushroom mixture in center of each square, leaving a 1/2" border
all around. Moisten edges with water. Fold in half diagonally to make
triangles. Press edges with tines of a table fork to seal in filling. Brush
tops lightly with egg. With a spatula, transfer pastries to ungreased
cookie sheet.
Bake 12-15 minutes or until puffed and golden brown. Serve warm or at room
temperature.
Pizza Variation: Thaw 1 sheet puff pastry and heat oven as directed. Roll
and cut dough as directed above. Substitute for the mushroom mixture:
In small bowl, mix 1/2 cup spaghetti sauce, 1/8 tsp crushed red pepper, 1/2
tsp minced garlic, 1 1/2 tsp dried basil, crumbled. Top with 3 tbsp
shredded mozzarella cheese, evenly divided. Moisten edges, fold and proceed
as above.
Recipe by: Woman's Day 11-19-96
Posted to TNT Recipes Digest, Vol 01, Nr 931 by Betsy Burtis
<ebburtis@ix.netcom.com> on Jan 12, 98

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