Mushroom or tuna puffs
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Puff Pastry Sheets, defrosted |
| 1 | Egg, beaten | |
| 1 | can | Tuna |
| 2 | Green onions | |
| 4 | ounces | Cream cheese |
| Ground pepper, to taste | ||
| 6 | Strips bacon, chopped | |
| ¼ | pounds | Mushrooms |
| ½ | cup | Grated Parmesan cheese |
| 1 | Egg | |
Directions
TUNA FILLING
MUSHROOM FILLING
The following is taken from "Fabulous Fondues & Party Pieces" Preheat oven to 425 degrees. Cut out 24 x 4 cm (don't know what this is in inches) rounds from pastry using a sharp cutter.
Combine all the ingredients thoroughly for desired filling. If combining by hand, chop ingredients very finely. Place ½ tsp. of the mixture on the centre of each round.
Brush edges with a little egg. Fold pastry in half. Press the edges together carefully to seal them. Use a fork to decorate the edges.
Place on a non-stick baking tray. Brush top with egg. Bake for 25-30 minutes or until golden brown. Serve the mushroom or tuna puffs hot.
Note: The puffs can be assembled several hours ahead of time. Store, covered, in the refrigerator. Sesame seeds may be sprinkled over the puffs prior to baking. Posted to EAT-L Digest 06 Mar 97 by Devon Rae Abrey <dabrey@...> on Mar 7, 1997