Mushroom Puff Pastry Recipe – Easy Indian-Spiced Snacks

Last Updated on 2 months by Neha Deshmukh

Mushroom Puff Pastry Recipe – Easy Indian-Spiced Snacks

Hello friends! If you’re anything like me, you love a good savory snack. And let me tell you, these Indian-spiced mushroom puffs are seriously addictive. I first made these for a Diwali party years ago, and they were gone in minutes! They’re flaky, flavorful, and surprisingly easy to make – even if you’re not a seasoned baker. Let’s get started, shall we?

Why You’ll Love This Recipe

These mushroom puffs are the perfect blend of Indian flavors and Western baking techniques. They’re a fantastic appetizer, a delightful tea-time snack, or even a light lunch. Plus, they’re a great way to use up any leftover puff pastry you might have. Honestly, who doesn’t love a recipe that’s both delicious and practical?

Ingredients

Here’s what you’ll need to whip up a batch of these tasty treats:

• 300 grams puff pastry sheets (about 2 sheets)
• 200 grams mushrooms, chopped
• 1 medium to large onion, chopped
• 1 medium tomato, chopped
• 0.5 teaspoon ginger-garlic paste
• 1 green chili, chopped (adjust to your spice preference!)
• 0.25 teaspoon turmeric powder
• 0.25 teaspoon garam masala
• 0.25 teaspoon red chili powder
• 1.5 tablespoons oil
• 2 tablespoons coriander leaves, chopped
• Salt to taste

Ingredient Notes

Let’s talk ingredients for a sec! A few little things can make a big difference.

• Puff Pastry – Homemade vs. Store-bought: Don’t feel pressured to make your own puff pastry! Store-bought is perfectly fine (and saves a lot of time). If you’re feeling ambitious, though, go for it!
• Mushroom Varieties: I usually use button mushrooms, but you can experiment with cremini, shiitake, or even a mix. Each will give a slightly different flavor.
• Regional Chili Variations: Green chilies vary in heat. Serrano peppers will give you a bigger kick than jalapeños. Adjust the amount based on how spicy you like things!

Step-By-Step Instructions

Alright, let’s get cooking!

1. Preheat your oven to 250°C/480°F. While the oven heats up, chop your mushrooms, onions, tomatoes, and green chili.
2. Heat the oil in a pan over medium heat. Sauté the onions until they turn golden brown – this takes about 5-7 minutes. Then, add the ginger-garlic paste and cook for another minute until fragrant.
3. Now, add the chopped tomatoes and green chili. Sprinkle in the turmeric powder, garam masala, and red chili powder. Cook until the tomatoes soften and break down, about 8-10 minutes.
4. Add the chopped mushrooms and salt. Sauté until the moisture evaporates – you want a fairly dry mixture. Stir in the chopped coriander leaves and let the stuffing cool completely. This is important, or it will melt the pastry!
5. Lightly flour a clean surface and roll out the puff pastry dough to about ¼-inch thickness. Cut it into rectangles – about 3×5 inches works well.
6. Place 2-3 tablespoons of the mushroom stuffing in the center of each pastry rectangle. Brush the edges with a little water.
7. Fold the pastry over to form a sealed pocket. Press the edges firmly to retain the layers. You can use a fork to crimp the edges for a decorative touch – my grandma always did this!
8. Brush the tops of the pastries with a little milk for a beautiful golden finish. Bake for 30-40 minutes, or until they’re crisp and golden brown.
9. Let them cool briefly on a wire rack before serving. They’re best enjoyed warm with your favorite chutney or ketchup.

Expert Tips

Want to take your mushroom puffs to the next level? Here are a few of my go-to tricks:

• Flaky Pastry: Keep all your ingredients cold! Cold butter in the pastry = flakier layers.
• Soggy Bottoms: Make sure your mushroom filling isn’t too wet. A dry filling prevents a soggy pastry.
• Spice Balancing: Taste the mushroom filling before you assemble the puffs. Adjust the spices to your liking – a little more chili powder for heat, or a pinch of sugar to balance the flavors.

Variations

Let’s get creative!

• Vegan Mushroom Puff Pastry: Simply use vegan puff pastry! There are some great options available in most supermarkets now.
• Gluten-Free Mushroom Puff Pastry: Swap in gluten-free puff pastry. It might not be quite as flaky, but it’s a great option for those with dietary restrictions.
• Spice Level Adjustment: My friend Priya loves things extra spicy, so I often add a pinch of cayenne pepper to her batch. For a milder flavor, reduce or omit the green chili and red chili powder.
• Festival Adaptations: These are amazing for Diwali! I often make mini versions as part of a larger spread of snacks. They’re also a lovely addition to a Christmas appetizer platter.

Serving Suggestions

These mushroom puffs are delicious on their own, but they’re even better with a dipping sauce. I love serving them with mint-coriander chutney, tamarind chutney, or even just a simple tomato ketchup. A cup of chai on the side? Perfection!

Storage Instructions

If you happen to have any leftovers (which is unlikely!), store them in an airtight container at room temperature for up to 2 days. They’re best enjoyed fresh, but they’ll still be tasty the next day.

FAQs

Got questions? I’ve got answers!

• What type of mushrooms work best in this recipe? Button mushrooms are classic, but feel free to experiment! Cremini and shiitake mushrooms add a lovely depth of flavor.
• Can I make the mushroom filling ahead of time? Absolutely! You can make the filling a day or two in advance and store it in the refrigerator.
• How do I prevent the puff pastry from shrinking during baking? Don’t stretch the pastry when you’re placing it on the baking sheet. Gently lay it down.
• Can I freeze the unbaked mushroom puffs? Yes, you can! Place them on a baking sheet lined with parchment paper and freeze until solid. Then, transfer them to a freezer bag. Bake from frozen, adding a few extra minutes to the cooking time.
• What is the best way to reheat leftover mushroom puffs? Pop them in a preheated oven at 180°C/350°F for 5-10 minutes, or until warmed through.
• Can I air fry these instead of baking? Yes! Air fry at 180°C/350°F for about 12-15 minutes, flipping halfway through.

Enjoy! I hope you love this recipe as much as my family does. Let me know in the comments how yours turn out!