Cooking Instructions
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Step 1
In a large bowl, beat together the
Cream Cheese (225 g)
,
All-Purpose Flour (185 g)
, and
Butter (120 g)
to form a dough. Chill for one hour.
Step 2
Preheat the oven to 450 degrees F (230 degrees C). Add the
Mushrooms (225 g)
to the bowl of a food processor and pulse until finely minced and transfer to a large skillet.
Step 3
Add the
Butter (45 g)
to the skillet and cook over medium-high heat, until the mushrooms give off some of their liquid.
Step 4
Add the
Onion (1)
to the food processor and pulse until finely minced.
Step 5
Add onions to the mushroom mixture. Cook until the onions have cooked and softened, about 5 to 7 minutes.
Step 6
Stir in the
Sour Cream (60 g)
,
Salt (6 g)
and
Dried Thyme (as needed)
. Cook for about a minute until thickened and remove from heat to cool.
Step 7
Meanwhile, roll out the dough and cut into about 2 3⁄4-inch circles and press into a mini muffin pan.
Step 8
Fill the pastry cups with 1 teaspoon of mushroom filling.
Step 9
Bake for 12-14 minutes or until the crust is a light golden brown.
Step 10
Serve immediately.
