If you enjoyed the Porcini Rustico Pastry that was once on the menu at our Santa Cruz store, you can now make them a home! A savory filling covered in flaky pastry; these parcels are a delight any time of day.
Porcini Rustico Pastry
tablespoons Dried European Porcini
- ¾ cups half and half
- 1 tablespoons olive oil
- 2 small sized shallots (julienned)
- ½ medium sized fennel (sliced thin and chopped)
- ½ pound King Trumpet Mushrooms (diced small)
- 1 tablespoons garlic minced
- 1 ½ teaspoon thyme (minced)
- 1 tablespoons sherry
- ¾ cups frozen peas
- 1 ½ tablespoons butter
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 cups parmesan cheese (shredded)
- 2 sheets puff pastry (thawed)
oz jar truffle tartufata
- 1 egg
- 1 tablespoon water
- Whisk the Porcini powder into the half and half to steep.
- Heat the olive oil in a large sauté pan on medium high heat. Once the oil is warm, add the shallot and fennel. Cook them for 3 to 4 minutes, or until the shallots are translucent. Add the mushrooms and cook for another 3 minutes. Add the garlic and thyme, and continue to sauté for 2 more minutes.
- Deglaze the pan with the sherry by adding the wine so that it bubbles and fizzes. While the wine is bubbling, scrapping the bottom of the pan to release anything that may have stuck. Cook off the alcohol (cook until you cannot smell the alcohol).
- Add the half and half/porcini powder mixture, peas, and butter to the pan. Cook for 3 to 4 minutes. Add salt and pepper to taste. Remove it from heat and let cool to room temperature. Once cool, mix in the parmesan cheese. This is the mushroom filling.
- Preheat oven to 350° Fahrenheit.
- Prepare the puff pastry. Start by cutting the pastry sheets into 12 squares that are about 5 inches by 5 inches. Then create a cross hatch design with a sharp knife: cut about 10 shallow lines vertically, and 10 shallow lines horizontally. Be careful not to cut the dough the whole way through. Flip the puff pastry over so that your cuts our face down and will be on the out side of the pastry.
- In the middle of each square of pasty put one heaping tablespoon of the mushroom filling. Top that with one teaspoon of truffle tartufata, and then another tablespoon of mushroom filling.
- In a small bowl beat together one egg and one tablespoon of water to create an egg wash. Brush the boarders of the pasty squares, around the filling, with the egg wash.
- Take one corner of the square and lay it over the filling so the point is just over the center. Take the opposite corner and overlap it over the center on top of the first corner. Repeat this with the remaining to corners of the square so that they are all overlapping in the center of the square over the filling. Pinch together the new corner that were created to seal the holes.
- Place the pastries on two baking sheets evenly spaced out (they need about an inch in between them for expansion). Brush them with egg wash and put into the preheated oven. Bake them for 15 minutes. Rotate the baking sheets so that all the pastries cook evenly and bake them for another 15 minutes or until they are golden brown.
- Remove them from the oven and let cool before serving. Enjoy!