You’d certainly relish this delight and it will be very difficult for you to stop at just one! The super crunchy pastry holding a delightfully flavorful and creamy sauce with vegetables is what a foodie actually dreams about…
You may enjoy this preparation in two ways, one as shared in the recipe and the second version is to exclude adding the egg to the sauce and top an egg over each of the vegetable stuffing inside the pastry shell. This will have the baked egg on top and the creamy vegetables under it, all covered inside the crunchy pastry. Try your favorite version and enjoy it for breakfast!
Prepare the puff pastry dough by adding the flour and salt in a large bowl. Add the water to the flour and knead everything into a smooth dough. You might need to add a little more water than mentioned in the recipe to get the perfect dough. Shape the dough roughly in to a square, wrap the dough in a cling film and then refrigerate it for about 30 minutes.
Meanwhile, pound the butter on to a clean counter until it is just about soft and pliable. Now, gather all the butter, wrap it in a plastic film in a square shape, and chill it for about 20 minutes. Unwrap and roll the dough in to a large rectangle of about ½ inch thickness. Use a little dry flour, if required. Place the butter disk at the center of the rectangle and fold the 2 alternate ends one over the other to make a parcel of it. Roll the dough again in to a rectangle and fold it again in three parts and then again fold the two adjacent ends to shape it in to a square. Wrap the dough in the plastic wrap again, refrigerate the dough for another 30 minutes, and repeat the rolling and folding steps again about 2 to 3 more times.
The more you repeat this process the more layers of the dough you get upon baking. Meanwhile, sauté the bacon for about 4 to 5 minutes or until it is crisp and light brown in color. In a bowl, add the mushrooms, bacon, paprika, black pepper powder, and corn starch. Mix everything well. Whisk the milk and egg in a small pan and cook it on low heat until the mixture thickens. Cool it down to room temperature. Add the milk mixture to the mushrooms and stir in the mustard, mayonnaise, and parsley. Mix everything well until well combined. Preheat the oven to 200 degrees C and lightly grease a muffin pan with oil. Now, roll the dough in to ½ inch thickness and cut the dough in to 4 equal parts. Place each dough square in each of the 4 muffin shells and press it down gently on all sides. Fill each dough shell with the mushroom mixture and bake it in the oven for 15 to 20 minutes r until the pie is golden brown in color. Serve hot and enjoy!
To make this recipe short, you may use market bought puff pastry to prepare this recipe. Maintain the baking temperature and you might need to keep a watch on the puff pastry in the final minutes of baking.
Nutritional information (per serving): 250 Calories, 15.1g Total fat (8.1g Saturated fat, 1.5g Polyunsaturated fat, 4.6g Monounsaturated fat), 77mg Cholesterol, 485.4mg Sodium, 152.5mg Potassium, 19.8g Total carbohydrates (0.7g Dietary fiber, 1g Sugars), 8.7g Protein