Puff Pastry with Mushrooms and Bacon

My food haul in France brought back lots of goodies. Some of them I bought without knowing what to do with them.

A punnet of button mushrooms and some bacon are the star of this bake. 

Important for working with puff pastry is the temperature of the filling. The butter dough does not love a hot filling on top. The dough gets soggy and wont rise and get flakey.

I prepared the filling an hour before and it had time to cool completely.

Recipe for 4 pieces:

230 g ready made rectangular puff pastry

1 tsp butter

75 g bacon bits

2 spring onions

250 g white button mushrooms

2 tbsp parsley

2 eggs

35 ml double cream

Salt, pepper, nutmeg, smoked paprika

Cream for brushing

Keep the pastry in the fridge until you finally need it. In a wide pan melt the butter and add bacon and onions first to give them a 3 min headstart, then add the sliced mushrooms. Season with salt, pepper and smoked paprika.

In a bowl crack the eggs and stir in the cream, season with salt, pepper and nutmeg. You can add some cheese if you like. But that takes away the mushroom taste. 

Stir in the egg mix and let it cook until it thickens. Chop parsley as finish. Cool down.

Preheat the oven 200 C fan.

Unroll the pastry and cut it in 4 pieces. Set the filling on top and fold the sides up to make an open top. Brush with cream.

Bake for 25 min.