Mushroom Puff Pastry Turnovers with Balsamic Crispy Onion Sauce
This recipe is perfect for busy days when you're short on time but still craving a delicious, comforting meal!
Servings: 4
Calories: 523kcal
Equipment
- Thermomix
- Spatel
- Schneidebrett
- Messer
- Backblech
Zutaten
- 1 puff pastry sheet
- 1 egg for egg wash
For the filling:
- 350 g cremini mushrooms
- 2 onions
- 1 garlic clove
- 20 g butter
- 1 tbsp parsley frozen
- salt
For the balsamic crispy onion sauce:
- 1 onion
- 1 garlic clove
- 20 g oil
- 15 g all-purpose flour
- 125 g water
- 100 g heavy cream
- 15 g tomato paste
- 1-2 tbsp balsamic vinegar
- ½ tsp vegetable broth
- 50 g cremini mushrooms
- 2 tbsp crispy fried onions
- salt and black pepper to taste
Zubereitung
Making the filling:
- 2 onions, 1 garlic clovePeel and quarter the onions, and peel the garlic clove. Add both to the mixing bowl and chop for 5 sec / speed 5.
- 20 g butterAdd the butter and sauté for 3 min / 120 °C / speed 1.
- 350 g cremini mushroomsMeanwhile, brush off any dirt from the cremini mushrooms, trim the stem ends, and quarter or chop into smaller pieces depending on size.
- Add the mushrooms to the mixing bowl with the onions and cook without the measuring cup inserted for 6 min / 100 °C / reverse direction / gentle stir setting.
- 1 tbsp parsley, saltTowards the end of the cooking time, add the frozen parsley and a pinch of salt through the lid opening.
- Transfer the mushrooms into a mesh strainer to drain off excess liquid (give them a gentle press if needed so your puff pastry stays crisp and flaky!).
Assembling and baking:
- Preheat your oven to 200 °C (conventional top/bottom heat).
- 1 puff pastry sheetTake the puff pastry sheet out of the fridge, unroll it onto its baking paper, and cut into 4 equal rectangles.
- Spoon the drained mushroom filling onto the bottom half of each rectangle, and cut a few small slits in the top half using a sharp knife.
- Fold the top half over the filling and crimp the edges firmly with a fork to seal them up nicely.
- 1 eggTransfer the turnovers along with the baking paper onto a baking sheet. Whisk the egg and brush it over the tops.
- Bake in the oven for 15 - 20 minutes until the puff pastry is beautifully puffed and golden brown. Whip up the sauce while they bake!
Making the balsamic crispy onion sauce:
- 1 onion, 1 garlic cloveFor the sauce, peel and quarter the onion and peel the garlic. Place both into the mixing bowl and chop for 5 sec / speed 5. Scrape down the sides of the bowl with a spatula.
- 20 g oilAdd the oil and sauté for 2 min / 120 °C / speed 1.
- 15 g all-purpose flourDust the flour over the onion mixture and cook for 1 min 30 sec / 100 °C / speed 1 to cook off the raw flour taste.
- Meanwhile, clean the mushrooms, trim the stem ends, and chop them into small pieces.
- 125 g water, 100 g heavy cream, 15 g tomato paste, 1-2 tbsp balsamic vinegar, ½ tsp vegetable broth, 50 g cremini mushroomsAdd the water, heavy cream, tomato paste, balsamic vinegar, vegetable broth, and mushrooms. Blend for 5 sec / speed 8, then bring to a boil for 6 min / 100 °C / speed 4.
- 2 tbsp crispy fried onionsStir the crispy fried onions into the finished sauce for 10 sec / reverse direction / speed 2 so they retain a lovely crunch.
- salt and black pepperSeason the sauce to taste with salt and pepper, and serve warm alongside your hot puff pastry turnovers.
- Enjoy!
Notes
- Pairs amazingly well with potato croquettes, roasted potatoes, dumplings, or Duchess potatoes.
