Mushroom, Onion and Cheese Puff Pastry Pockets

By: Patricia Rivero

Mushroom, Onion and Cheese Puff Pastry Pockets
cuisine icon Cooking Technique
Baking
cuisine icon Keywords
4 servings, andean cheese, baking, dried herbs, drizzle of white wine, instant vortex, of cottage cheese, oil, red onions, salt and pepper, sheets of ready-to-bake puff pastry, trays of mushrooms

serving icon Servings
4 Servings
Ingredients
  • 2 sheets of ready-to-bake puff pastry
  • 2 trays of mushrooms
  • 2 large red onions
  • Drizzle of white wine
  • 7 oz (200 g) Andean cheese
  • 7 oz (200 g) of cottage cheese
  • Dried herbs
  • Salt and pepper
  • Olive oil
Instructions
  • Slice onion (not too thin), then place on heavy-duty aluminum foil; add salt, pepper and a splash of olive oil. Seal up the foil packet.
  • Remove the mushroom stems and cut caps in half. Place on heavy-duty aluminum foil; add salt, pepper, dried herbs, olive oil, a drizzle of white wine, and seal up the foil packet.
  • On the Instant Vortex control panel, press Bake, then set time to 20 Minutes and temperature to 355˚F (180˚C). Press Start.
  • Once Add Food appears on the display, insert the onion and mushroom aluminum foil packets. Close tray and let cook.
  • Remove the mushrooms after 15 Minutes, and the onions after 20 Minutes.
  • Place the cooked mushrooms, onions and cheeses in a bowl. Mix well.
  • Stretch the puff pastry and put the filling in the center, close as a packet by joining the two sides of the dough in the middle, and then the edges.
  • On the Instant Vortex control panel, press Bake, then set time to 12 Minutes and temperature to 355˚F (180˚C). Press Start.
  • Once Add Food appears on the display, add the two puff pastry pockets.
  • Close the tray and let cook. After 6 Minutes turn them over. 6 Minutes on each side.
  • Eat hot, immediately after baking.
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