Ingredients Jump to Instructions ↓

  1. 4 sheets frozen store-bought puff pastry, thawed

  2. 1 egg, beaten FILLING

  3. 1/4 LB (110g) ham, diced

  4. 1 onion, chopped

  5. 1 1/2 cups (375ml) mushrooms, sliced

  6. 2 tbsp (30ml) butter

  7. 1 stick celery, chopped

  8. 1 tbsp (15ml) chopped parsley

  9. 2 tsp (10ml) tomato puree or paste pepper, to taste

Instructions Jump to Ingredients ↑

  1. Method : Fry ham, onion and mushrooms in butter until onion is transparent. Add celery, parsley, tomato puree and pepper. Heat until liquid has evaporated. Remove from heat and cool. Cut pastry sheets into 9 rounds, using a 4 inch (10cm) cutter. Place 1 heaping tbsp (20ml) of mixture on one half of each round. Fold over pastry to form half-moon shape. Press edges together to seal, and use tines of a fork to make crimped edge. Brush with beaten egg. Place pastries on baking sheet. Bake at 425F (220C) for 15-20 minutes. Serve hot or cold.


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