Savory Short Pastry Cupcakes with Mushroom Ragout
Delight in these flaky short pastry cupcakes filled with a rich and savory mushroom ragout. Perfect as a comforting snack or a unique appetizer, these mini pastries are sure to impress.
moderate 60 min 350 cal
Steps
- Preheat your oven to 180°C (350°F).
- In a bowl, combine the flour and salt. Cut in the cold butter until the mixture resembles breadcrumbs.
- Add cold water, a tablespoon at a time, until the dough comes together. Wrap in cling film and refrigerate for 30 minutes.
- Meanwhile, heat olive oil in a pan over medium heat. Sauté onions and garlic until translucent.
- Add chopped mushrooms, thyme, salt, and pepper. Cook until mushrooms are tender and any moisture evaporates. Stir in cream if using and set aside.
- Roll out the pastry on a floured surface and cut out circles to line a cupcake tin.
- Fill each pastry shell with the mushroom ragout and bake for 15-20 minutes or until golden.
- Allow to cool slightly before serving.
Ingredients
- For the pastry:
- 75g all-purpose flour
- 37.5g cold unsalted butter
- 1/2 tsp salt
- 1-2 tbsp cold water
- For the ragout:
- 50g mushrooms, finely chopped
- 1/2 small onion, diced
- 1 clove garlic, minced
- 1 tbsp olive oil
- 1/4 tsp thyme
- Salt and pepper to taste
- 1 tbsp cream (optional)