Extra crispy mushroom, brie cheese, and pear aumônières - purse appetizers

Ingredients

• 8 sheets brick pastry (or filo-style sheets)
• 2 pears
• 7 oz Paris mushrooms
• 4,5 oz brie cheese sliced or cubed
• Olive oil to taste
• Salt to taste
• Black pepper to taste

Materials

• 4 toothpicks

Preparation

• Clean and slice the mushrooms. Sauté them for a few minutes in a pan with olive oil.
• Preheat the oven to 350°F/180°C.
  Meanwhile, core and chop the pears into pieces. Also, cut the cheese into pieces.
• Once the mushrooms are sautéed, add the pears, cheese, and mix over low heat for a few moments. Add salt and pepper to taste.
• Now for the assembly of the aumônières: place 2 sheets of brick pastry on top of each other. In the center, place 4 tablespoons of your filling. Fold the brick pastry to form an aumônière, which you will then seal with a toothpick.
  Repeat the process to form a total of 4 aumônières.
• Place your aumônières on a baking sheet lined with parchment paper and bake for 10 minutes at 350°F/180°C.
• Use a spatula to gently remove the aumônières from the baking sheet and place them on a plate for serving. Enjoy your meal!

Observations

Between the 2 sheets of brick pastry, you can brush with olive oil or melted butter to make them more pliable.

We use 2 sheets of brick pastry per aumônière to ensure the filling doesn’t escape during cooking ;-)

Cookware

Questions

Photos of members who cooked this recipe