Rich onions, savoury mushrooms, gooey Gruyère – what else could anyone ask for in an appetizer?
NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.
|1. Preheat oven to 400°F (200°C). Line two baking sheets with parchment paper; set aside.|
|2. Heat olive oil in wide, heavy-bottomed skillet over medium-low heat. Cook onion, stirring occasionally, about 20 minutes or until golden brown and caramelized. Add butter and melt; add mushrooms. Increase heat to medium-high and sauté for 7 to 8 minutes or until mushrooms are golden brown. Add garlic, thyme, salt and pepper; cook for 1 minute.|
|3. Add soup (do not reconstitute), scraping up browned bits. Cook until all the liquid has evaporated, about 3 to 4 minutes. Remove from heat and set aside.|
|4. Place pastry sheets on lightly floured work surface. Using 3-inch (8 cm) diameter cookie cutter, cut out 12 circles from each piece of pastry, for a total of 24 circles. Place 1 inch (2.5 cm) apart on prepared baking sheets. Using a paring knife, score a line about 1/4-inch (5 mm) inside the edge of each round of pastry.|
|5. Whisk egg with water. Brush edges of pastry rounds with egg wash.|
|6. Place 1 tbsp (15 mL) onion and mushroom mixture in centre of each round, keeping filling within score marks. Sprinkle evenly with cheese.|
|7. Bake in preheated oven for 20 to 22 minutes, or until pastry is golden brown. Garnish with parsley.
Tip: Substitute any variety of Swiss cheese for the Gruyère. To eliminate waste, cut the pastry into rectangles instead of circles. Adjust filling amounts accordingly. Filling can be prepared a day in advance and refrigerated until ready to use.