Why You’ll Love This Recipe
- Savory and Rich: The combination of mushrooms and tarragon creates a deeply flavorful filling that’s both comforting and sophisticated.
- Elegant Presentation: The puff pastry gives these pies a beautiful, golden crust that’s perfect for special occasions or dinner parties.
- Versatile: These pies can be served as an appetizer, a light lunch, or even a side dish.
- Make-Ahead Friendly: You can prepare the filling in advance and assemble the pies just before baking.
- Customizable: Easily adapt the recipe with different herbs or additional vegetables to suit your taste.
Ingredients & Preparation Notes
- Olive oil: Use a high-quality extra virgin olive oil for the best flavor.
- Mixed mushrooms: A variety of mushrooms adds depth to the filling. Consider using cremini, shiitake, and oyster mushrooms.
- Onion: Finely chop the onion to ensure it blends well with the mushrooms.
- Garlic: Freshly minced garlic provides the best flavor.
- Fresh tarragon: This herb adds a unique anise-like flavor that pairs beautifully with mushrooms. If unavailable, use dried tarragon, but reduce the amount by half.
- White wine: A dry white wine like Sauvignon Blanc works well to deglaze the pan and enhance the flavor.
- Heavy cream: This adds richness to the filling. For a lighter version, you can use half-and-half.
- Puff pastry: Thaw the pastry according to package instructions for the best results.
- Egg: The egg wash gives the pastry a beautiful golden color and helps it crisp up.
- Salt and pepper: Season to taste, but remember that the flavors will concentrate as the filling cooks.
Professional Tips & Techniques
- Mushroom Cooking: Cook the mushrooms until they release their moisture and start to brown. This intensifies their flavor and prevents a watery filling.
- Wine Reduction: Allowing the white wine to reduce by half concentrates its flavor, adding a subtle acidity that balances the richness of the cream.
- Pastry Handling: Work quickly with the puff pastry to keep it cold, which helps it puff up nicely in the oven.
- Filling Cooling: Let the filling cool slightly before assembling the pies to prevent the pastry from becoming soggy.
- Visual Cues: The pies are done when the pastry is puffed and a deep golden brown. The filling should be bubbling slightly.
Recipe Variations
- Herb Substitutions: Try using thyme or rosemary instead of tarragon for a different flavor profile.
- Vegetable Additions: Add spinach or leeks to the mushroom mixture for added variety and nutrition.
- Cheese Addition: Sprinkle grated Gruyère or Parmesan over the filling before folding the pastry for a cheesy twist.
- Meat Option: Include cooked, crumbled bacon or sausage for a non-vegetarian version.
- Gluten-Free: Use gluten-free puff pastry to make this dish suitable for those with gluten sensitivities.
- Dairy-Free: Substitute coconut cream for the heavy cream to make a dairy-free version.
- Seasonal Adaptations: In the fall, add a pinch of nutmeg to the filling for a cozy flavor.
- Mini Pies: Use smaller squares of puff pastry to create bite-sized appetizers for parties.
Serving Suggestions
- Appetizer: Serve these pies as a sophisticated appetizer at your next dinner party.
- Light Lunch: Pair with a simple green salad for a light and satisfying meal.
- Side Dish: These pies complement roasted meats or grilled vegetables beautifully.
- Presentation: Garnish with a sprig of fresh tarragon or a sprinkle of chopped chives for an elegant touch.
- Wine Pairing: A crisp white wine like a Chardonnay or a light red like Pinot Noir pairs well with these pies.
Storage & Make-Ahead Tips
- Refrigeration: Store leftover pies in an airtight container in the refrigerator for up to 3 days.
- Freezing: You can freeze the assembled pies before baking. Place them on a baking sheet to freeze, then transfer to a freezer bag. Bake from frozen, adding 5-10 minutes to the cooking time.
- Make-Ahead: Prepare the filling up to 2 days in advance and store it in the refrigerator. Assemble and bake the pies when ready to serve.
- Reheating: Reheat in a 350°F (175°C) oven for about 10 minutes to maintain the pastry’s crispness.
Frequently Asked Questions
Q: Can I make this ahead of time?
Yes, you can prepare the filling up to 2 days in advance and assemble the pies just before baking.
Q: What type of mushrooms should I use?
A mix of cremini, shiitake, and oyster mushrooms works well, but you can use any variety you prefer.
Q: Can I use dried tarragon instead of fresh?
Yes, use half the amount of dried tarragon as you would fresh, as it’s more concentrated.
Q: How do I prevent the pastry from getting soggy?
Ensure the filling is cooled before assembling the pies, and avoid overfilling them.
Q: Can I freeze these pies?
Yes, you can freeze the assembled pies before baking. Bake them from frozen, adding a few extra minutes to the cooking time.
Q: What can I serve with these pies?
They pair well with a green salad, roasted vegetables, or as part of a larger meal with roasted meats.
Q: Can I make these pies smaller for a party?
Yes, cut the puff pastry into smaller squares to create bite-sized appetizers.
Q: Are there any dietary modifications I can make?
For a gluten-free version, use gluten-free puff pastry. For dairy-free, substitute coconut cream for the heavy cream.
Conclusion
Mushroom and Tarragon Puff Pastry Pies are a delicious and versatile dish that’s perfect for any occasion. The combination of savory mushrooms, aromatic tarragon, and flaky puff pastry creates a dish that’s both comforting and elegant. Give this recipe a try and impress your guests with its rich flavors and beautiful presentation.
Don’t forget to share your results on social media and let us know how you enjoyed this delightful appetizer!
Mushroom and Tarragon Puff Pastry Pies
Equipment
- Large skillet
- Baking sheet
- Parchment paper
- Rolling Pin
- Pastry brush
Ingredients
- 2 tbsp olive oil
- 1 lb mixed mushrooms sliced
- 1 small onion finely chopped
- 2 cloves garlic minced
- 1 tbsp fresh tarragon chopped
- 1/4 cup white wine dry
- 1/2 cup heavy cream
- 1 sheet puff pastry thawed
- 1 large egg beaten, for egg wash
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Heat olive oil in a large skillet over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
- Add the sliced mushrooms and garlic to the skillet. Cook until the mushrooms release their moisture and start to brown, about 10 minutes.
- Stir in the chopped tarragon and white wine. Let the wine reduce by half, about 3 minutes.
- Pour in the heavy cream and simmer until the mixture thickens, about 5 minutes. Season with salt and pepper to taste. Remove from heat and let cool slightly.
- Roll out the puff pastry on a lightly floured surface to a thickness of about 1/8 inch. Cut into 6 squares.
- Spoon the mushroom mixture onto the center of each pastry square, leaving a border around the edges. Fold the corners of the pastry over the filling to create a rustic look.
- Brush the pastry with the beaten egg to create a golden finish.
- Place the pies on the prepared baking sheet and bake for 20-25 minutes, or until the pastry is puffed and golden brown.
- Remove from the oven and let cool for a few minutes before serving.
