| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs |
Jewish |
Appetizers, Vegetables |
12 |
Servings |
INGREDIENTS
| 1 |
lb |
Frozen puff pastry, thawed |
|
|
A little raw egg |
| 1 |
|
Onion |
| 1 |
oz |
Margarine |
| 2 |
lb |
Mushrooms |
| 2 |
|
Garlic cloves |
| 2 |
tb |
Parsley, chopped |
| 4 |
oz |
Dried wholewheat breadcrumbs, (or 2 oz fresh) |
| 2 |
tb |
Lemon juice |
|
|
Salt and Black pepper |
INSTRUCTIONS
Preheat the oven to gas mark 7 (220C,425F). Finely chop the onion and
mushrooms and crush the garlic.
Fry the onion in the margarine in a large saucepan for 10 minutes. Add the
mushrooms and fry for 20-30 minutes, until all the liquid has evaporated.
Remove from the heat and add the garlic, parsley, breadcrumbs, lemon juice,
salt and pepper to taste. Allow the mixture to cool.
Roll 1/3 of the pastry into a 6 x 12 inch (15 x 30 cm) rectangle. Place on
a baking sheet, spoon the mushroom mixture on top (heaping it up in the
centre) and brush the edges with water.
Roll the remaining pastry into a 9 x 12 inch (23 x 30 cm) rectangle. Fold
the pastry in half lengthways and make diagonal cuts to within an inch or
so of the edges for a decorative finish. Ease the pastry on top of the
mushroom mixture and open out to cover.
Press the edges together and trim away any excess pastry. Brush with the
egg yolk or margarine, and bake for 30 minutes until golden-brown. Serve
hot or warm.
Recipe by: Net
Posted to JEWISH-FOOD digest V97 #060 by Annice Grinberg
<VSANNICE@WEIZMANN.WEIZMANN.AC.IL> on Feb 23, 97.
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