Puff Pastry Envelopes With Mushrooms & cheese

mushroom cheese pastry 01

I’ve always love pastry! Puff pastry is just another magical thing on earth! 🙂 Whether it is a savoury one or a sweet tooth dish, it will always amuse me with lots of expectation! It has been quite sad with the weather recently, and I must say that something like this or this.. and even this would be great with a cup of coffee, lying on the couch with the latest movie DVD!

Talking about puff pastry, I think that its best friend would definitely be cheese and mushroom! They seem to be working very well together and the best Raining day treat ever! These little treats can definitely be served even for an outdoor meal with friends and family. No doubt!

mushroom cheese pastry 04

You’ll need (make 8):

  • 2 sheets of puff pastry, thawed
  • 1 large onion, diced finely 
  • 300 grams portobello mushroom, diced finely
  • 100 grams mozzarella cheese
  • 2 tablespoon of oregano
  • 1 egg, lightly beaten
  • Salt and pepper, to season

mushroom cheese pastry 03

How to?

  1. In a pan over medium heat, stir fry mushrooms until they soften. Remove from heat. Squeeze and drain out excess water.
  2. In the pan, fry onions until they turn golden brown, add the mushroom. Quickly mix and heat the mixture up. Pour into a heat proof bowl. Add oregano and mix well.
  3. Grate cheese on a large grater and mix with the mushrooms mixture. Add salt and pepper, to your desired taste, to the mixture.
  4. Preheat the oven up to 200°C (395°F).
  5. Cut the thawed puff pastry into 4 equal squares. Lightly brush the inside of the square with a thin layer of egg wash. Put the filling on top.
  6. Fold the bottom corner upwards to the middle, then folder the left corner to the right, and fold the right corner to the left, forming a “wrapping” shape.
  7. Repeat with the remaining pastry and put them onto a baking sheet, ensure they spread apart.
  8. Lightly brush the remaining egg wash on top of each pastry and bake for 15 minutes or until they turn golden brown on the outside.
  9. Remove from the heat and  cool on a cooling rack for 5 minutes. Serve warm.

mushroom cheese pastry 02


  • Make sure that all the “filling” are dry – ensure all excess water is removed, otherwise it will soak up the pastry and taste soggy. It will likely to break the pastry too.
  • If you are not serving immediately, store the pastry in a air-tight container. Place it back in the oven for 5-10 minutes at 200°C (395°F) to serving.
  • For a quicker option – place it in the microwave for 20 seconds – however this will soften the pastry and will not have a crunchy taste.
  • Add cheese allowed the filling to stick together while baking so they won’t fall apart.


Adapted from Foodienarium



  1. Made these on Sunday for appetizer and they were a hit! Thanks for the recipe!

    • HI Cheryl,

      I’m so grateful to hear that you’ve made it and enjoyed it! Thanks for your compliment! I hope you are finding it easy and a great recipe to share with friends and families! 🙂

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