Mushroom puff pastry
Main courses
This savory puff pastry combines flaky layers with a filling of seasoned rice and earthy mushrooms. Enhanced with nettle and sea buckthorn powders, it’s a unique and delicious pastry perfect for any occasion.
Recipe: Saara Takahashi
Photo: Saara Takahashi
Ingredients
- 20g dried Natural Nordic Horn of Plenty mushroom
- Cooked rice
- Natural Nordic Nettle powder
- Natural Nordic Sea buckthorn powder
- Salt, black pepper, and white pepper
- 500g ready puff pastry dough
- 1 egg, for brushing
Directions
Soak the dried mushrooms in water until softened.
- Mix the cooked rice with nettle powder to enhance the flavor.
- Drain and chop the mushrooms, seasoning with salt and white pepper, and a dash of sea buckthorn powder.
- Lay out a sheet of puff pastry, adding a layer of the seasoned rice, then place the mushrooms on top.
- Brush the edges of the pastry with water, place another sheet of pastry on top, and press the edges together with a fork.
- Whisk the egg and brush over the pastry to create a golden finish.
- Bake in a preheated oven at 225°C (435°F) for 15-25 minutes, until the pastry is golden and crispy.
- Serve with a colorful vegetable salad.