Puff Pastry "Tortellini" with Mushroom and Eggplant

My plan was to make these appetizers for friends who were coming over, but because our house is in a constant state of chaos these days we spend the whole morning tidying up so we could at least offer them a clean and toy-less place to sit. So I made them the day after instead, and tried my very best not to eat them all. Puff pastry is a real life saver when you need an easy appetizer, for the filling I choose eggplant and mushrooms, which was really delicious and would also be very good with pasta or on top of a risotto.

 

Because I had some leftover lemon thyme I used that, it smells delicious but a was little too subtle for my taste so next time I'd go for lemon zest and chopped parsley instead*. You can of course adjust to your own likings, filling options are endless really; meat, cheese or even ground nuts or preserve for a sweet variety.

I folded them into little tortellini, well tortellini-wise they are rather big but not bigger than two bites which is the perfect size for appetizers. They'll taste just as good folded into triangles or squares but you have to admit that this is way cuter, and only takes a little extra effort.

Puff Pastry Tortellini with Mushroom and Eggplant
Makes about 25
350 grams (12 oz) ready made puff pastry
250 grams (8 oz) mushrooms (I used chestnut mushrooms)
1 medium egg plant (250 grams/ 8oz)
1 garlic clove
1 tablespoon of fresh (lemon) thyme*
About 3 tablespoon grated Parmesan (optional)
Salt to taste
Olive oil
1 egg, beaten
Poppy seeds or sesame seeds (optional)

Preheat the oven to 200C (400F/ gas mark 6) line a large sheet pan with parchment paper and set aside.
Peel the eggplant with a sharp vegetable peeler, and cut into very small cubes (1 X 1cm). Toss with olive oil and spread in an even layer over the prepared sheet pan. Bake for about 15-20 minutes or until cooked and browned.
Whilst the eggplant is roasting in the oven prepare the mushrooms. Dice them in the same size as the eggplant, and finely mince the garlic. Heat a large skillet over medium high heat and add olive oil. Fry the mushrooms, don’t overcrowd the pan and work in batches. I did them in 3 bathes, this way they fry and brown and won’t release any of their juices. When the last batch is almost done add the garlic and fry with the mushrooms. (The mushroom only take a minute or two)
In a bowl mix together, eggplant, mushrooms, herbs, parmesan and season with salt.

 
Roll out your puff pastry into a 40 by 40 cm square (15,5" x 15,5"approx) trim the sides if necessary cut the square into smaller 8 by 8cm (3"x3") squares. Put a small amount of filling onto each square and brush two sides of every square with the beaten egg using a pastry brush.

 
Fold every square into triangles then bring the two opposite ends together and squeeze to seal using a bit of egg wash as glue. Repeat with remaining squares. You might have some filling leftover.
Brush with egg wash and sprinkle with poppy seeds or sesame seeds. Bake for 20-25 minutes or until golden brown in a preheated oven at 200C (400F/ gas mark 6). Best served the same day.



Filling can be made a day ahead, and the ready folded tortellini can be stored, loosely covered in the fridge to bake later or the next day. Or freeze them if you’re puff pastry wasn’t thawed to begin with, flash freeze first on a baking sheet then store in a big Ziploc bag. Bake straight from the freezer, but increase baking time with about 5 minutes.