Chanterelle Mushroom & Beetroot Pastry Recipe – Easy Indian Fusion

Last Updated on 4 months by Neha Deshmukh

Chanterelle Mushroom & Beetroot Pastry

Introduction

Hello friends! I’m so excited to share this recipe with you – it’s a little bit of a fusion experiment that turned into a total winner. I first made these pastries last spring, when I was craving something comforting yet a little different. The earthy mushrooms, sweet beetroot, and warm spices just work together, all wrapped up in a flaky pastry. It’s a bit of effort, but trust me, the result is absolutely worth it! These Chanterelle Mushroom & Beetroot Pastries are perfect for a weekend brunch, a light lunch, or even a fancy appetizer.

Why You’ll Love This Recipe

These pastries are a delightful blend of flavors and textures. The filling is savory, slightly sweet, and wonderfully aromatic. Plus, the puff pastry gives you that satisfying crunch with every bite. It’s a unique dish that’s sure to impress your family and friends, and it’s a fun way to explore Indian spices in a new context.

Ingredients

Here’s what you’ll need to make these delicious pastries:

• 1/2 lb potatoes
• 1 1/2 cups cleaned and thinly sliced leeks
• 1/2 cup cooked fava beans
• 1/4 cup dried chanterelle mushrooms
• 1/3 cup beets
• 2 tbsp oil or ghee
• 1/2 tsp turmeric
• 1/2 tsp chili powder
• 1/4 tsp garam masala
• 1/2 tsp salt
• 1/2 tbsp lemon juice
• 2 sheets puff pastry
• 1 egg
• 1 tbsp tangerine juice

Ingredient Notes

Let’s talk about a few key ingredients to make sure you get the best results:

• Chanterelle Mushrooms: These are the stars of the show! They have a beautiful apricot aroma and a slightly peppery taste. If you can’t find dried chanterelles, you can sometimes find fresh ones at farmers’ markets or specialty stores. Rehydrating the dried ones really unlocks their flavour.
• Fava Beans: Also known as broad beans, fava beans add a lovely creamy texture. You can use fresh or frozen – just make sure they’re shelled!
• Garam Masala: This is a classic Indian spice blend. Every family has their own version, so feel free to use your favourite. It adds warmth and complexity to the filling.
• Tangerine Juice in Egg Wash: This is where the fusion really shines! The tangerine juice adds a subtle citrusy sweetness to the golden-brown pastry crust. It’s a little touch that makes a big difference. You can also use orange juice if you prefer.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, soak the dried chanterelle mushrooms in 3/4 cup of lukewarm water for about 30-60 minutes. This will rehydrate them and bring out their flavour. Once softened, drain them, give them a chop, and discard any tough bits.
2. Heat the oil or ghee in a pan over medium heat. Add the sliced leeks and cook until they’re nice and softened – about 10 minutes. Stir them occasionally so they don’t burn.
3. Now, add the potatoes, turmeric, chili powder, garam masala, and salt to the pan. Pour in 1/2 cup of water, give everything a good stir, and cover the pan. Let it simmer for about 15 minutes, stirring every now and then, until the potatoes are tender.
4. Time to add the chopped mushrooms and cooked fava beans! Mix them into the potato mixture, cover the pan again, and cook for another 5 minutes.
5. Gently fold in the beets and lemon juice. Give it a taste and adjust the seasoning if needed. Let the filling cool completely before moving on. This is important – warm filling will melt the pastry!
6. Preheat your oven to 400°F (200°C). Unfold the puff pastry sheets and cut each one into 6 equal rectangles.
7. Place about 2 tablespoons of the cooled filling onto each pastry rectangle. Brush the edges with a little water, fold the pastry over to form a triangle or rectangle, and seal the edges tightly with a fork.
8. Use a knife to create a few small vents on top of each pastry. This will allow steam to escape while baking. In a small bowl, whisk the egg with the tangerine juice. Brush this mixture over the top of each pastry.
9. Place the pastries on a parchment-lined baking sheet and bake for 15-18 minutes, or until they’re golden brown and beautifully flaky. Serve them warm and enjoy!

Expert Tips

• Don’t overcrowd the pan when cooking the leeks and potatoes. Work in batches if necessary.
• Make sure the filling is completely cool before assembling the pastries.
• Sealing the edges of the pastries well is key to preventing the filling from leaking out.

Variations

• Vegan Adaptation: Swap the puff pastry for a vegan-friendly version. Many brands now offer excellent vegan puff pastry options.
• Gluten-Free Adaptation: Use a gluten-free puff pastry. Again, there are some great options available in most supermarkets.
• Spice Level Adjustment: If you like things a little spicier, add a pinch more chili powder or a dash of cayenne pepper to the filling. My friend, Priya, always adds a tiny bit of smoked paprika too!
• Festival Adaptation: These pastries are perfect for celebrations like Holi or spring festivals. The vibrant colours of the beetroot and the festive spices make them a real treat.

Serving Suggestions

These pastries are delicious on their own, but you can also serve them with:

• A side of raita (yogurt dip)
• A simple green salad
• A cup of masala chai

Storage Instructions

Leftover pastries can be stored in an airtight container in the refrigerator for up to 2 days. Reheat them in the oven or toaster oven to restore their crispness.

FAQs

• What are chanterelle mushrooms and where can I find them? Chanterelle mushrooms are a type of wild mushroom known for their fruity aroma and peppery flavour. You can find them dried in many specialty stores or online. Fresh chanterelles are seasonal and can be found at farmers’ markets in the fall.
• Can I use frozen fava beans in this recipe? Yes, absolutely! Just make sure to thaw them completely and remove the outer skin before using.
• Can I make the filling ahead of time? Yes, you can! The filling can be made up to 2 days in advance and stored in the refrigerator.
• What is the best way to ensure a flaky pastry crust? Keep the puff pastry cold until you’re ready to use it. Don’t overwork the pastry, and make sure your oven is properly preheated.
• Can I substitute tangerine juice with another citrus juice? Yes, you can! Orange juice or even a little lemon juice would work well.