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Mushroom and Onion Puff Pastry Slice

This is a really simple, delicious vegetarian dish that delivers on flavour. The mushrooms, onions and Marsala wine pack a real hearty punch and I guarantee both vegetarians and non-vegetarians will enjoy it. Serve with some steamed spuds or mash and briefly blanched kale. If you want something a bit quicker, I highly recommend the mushroom and onion filling on thick-cut toast and possibly, if I was feeling exceptionally hungry, a poached egg or two on top.



3 onions, sliced

600g mushrooms – chestnut are good, or a mix of varieties for colour. Sliced, halved, quartered or a combination to add texture.

A couple sprigs of thyme, leaves picked

2 cloves garlic, finely chopped or crushed

2 sheets of puff pastry, defrosted

50ml cream

50ml Marsala or Madeira wine (optional)

1 egg, beaten

2 tbsp oil

A few knobs of butter

2 sprigs tarragon, leaves picked and roughly chopped



On a medium low heat gently sweat the onions, garlic and thyme in some oil and butter for 20 minutes until soft, translucent and just turning gold. Keep stirring to prevent the onions from catching in the pan.


Turn up the heat and add the mushrooms. Add some more oil and butter as they will act like little sponges and suck up all the moisture in the pan. Stir to stop them catching and persevere. After 5 minutes they should start to release their lovely juices.


Add the Marsala or Madeira if using and cook off the alcohol for a coupe of minutes. Continue to cook on a high heat to reduce and thicken the sauce, you don’t want it too wet. Add the cream, bring back to the boil then remove the pan from the heat. Season with salt and pepper.


Dust a baking tray liberally with flour. Lay your first puff pastry sheet on the tray and brush some egg wash around the edges of the pastry, about 2 cm in width. Spoon on the mushroom and onion filling and sprinkle with the chopped tarragon leaves.


Carefully place the second sheet over the first, stretching it where need so that the edges meet with the bottom piece, making sure not to tear the pastry. Press the two edges together firmly, crimp, cut or roll and press as you see fit, ensuring that there are no gaps between the two sheets where the filling might leek out.


Pierce the top of the pie a couple of times to allow steam to escape, then brush with egg wash all over. Bake in a preheated oven 180fan/200c for 25 minutes or until the pastry is golden and puffed up.

    • xocaraic
    • 3rd April 2017

    So simple and so tasty! Great if you are having people over for lunch or a quick bite to eat

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