Kevin's Mini Mushroom Brunch Tartlets
By Kevin Dundon
2 people
20 minutes
10 minutes
Ingredients
- 1 tbsp Butter
- 2 tbsp Cream Cheese
- 1 - Egg Wash
- 1 - Egg Yolks
- 1 clove Garlic (chopped)
- 100 g Mature Irish Cheddar
- 2 tbsp Parsley (chopped)
- 1 pack Puff Pastry
- 1 pinch Salt and Pepper
- 160 g Signature Tastes Mushroom Medley
Method
- Preheat the oven to 180°C.
- In a sauté pan, over high heat, melt the butter, add the mushroom and garlic and sauté for 2 minutes to colour without shaking the pan. Season well with salt and pepper.
- Remove from the heat and add the parsley. Set aside.
- In a small bowl, combine the cream cheese, egg and grated cheddar. Season.
- Unroll the pastry and cut 2 individual circles of around 7-8cm in diameter or rectangles, depending on your preference.
- Place on the baking tray and brush with egg wash, then spread the cream cheese and cheese mixture, leaving 5mm of the pastry edges exposed.
- Spread on the mushroom mixture.
- Place in the oven and bake for 12-15 minutes until the pastry is lightly coloured.
- Remove from the oven and serve immediately with some salad leaves.
