Mushroom Puff is a popular snack in Indian bakeries as they make a delicious evening snack with coffee or tea. This is one of the easiest and simple filling that I've made for puffs yet tastes so good. Mushroom Puff is so quick and easy to make in just few easy steps. This Indian style mushroom puffs will be a instant hit so do try and enjoy!
These mushroom puff tastes just like the ones we get in local Indian bakeries. With store bought puff pastry sheets these puffs are so easy and quick to make. Over the years I have learnt the trick of making perfect puffs using store bought puff pastry sheets. I have shared all the tips and tricks in this post so don't miss till the end.
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About Mushroom Puff
Mushroom Puff is made using puff pastry sheets, mushroom, onion, garlic and some basic spices. The mushroom filling comes together in just few minutes yes by the time you thaw the frozen puff pastry sheets the filling gets ready.
Mushroom puff is a delicious and easy snack made with flaky puff pastry sheets and a savory mushroom filling. The combination of crispy, golden pastry and flavorful mushroom filling makes them perfect for tea time, parties, or as a quick evening snack.
Trust me my daughter who is not fond of puffs loves homemade puffs because of the filling. My son loves mushroom so this is his favourite too. Homemade puffs tastes good because you can customise the filling according to your liking and preference.
I have used button mushrooms but you can also try with shiitake, cremini or portobello mushrooms too. Make sure to chop them fine so that it blends well with the masala. These mushroom puff can be served with tomato ketchup and tea to make a perfect evening snack.
Mushroom Puff Video
If you love puffs then this mushroom puff is a must try for you. Juicy mushroom filling with flaky puff outside makes it an outstanding combination. Mushroom puff tastes best when served warm and crisp.
One important tip when making mushroom puff is to cook the mushroom filling until they are dry. Mushrooms release a bit of water while cooking, and a wet filling can make the puff pastry soggy.
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Mushroom Puff Ingredients
- Puff Pastry Sheets - I used store bought puff pastry sheets. You can make your own or buy them from supermarkets to make the process quick.
- Mushroom - I have used button mushroom chopped fine. You can try with other mushrooms too.
- Onion, Garlic - Onion and garlic chopped fine is used for the filling to make it more flavourful and tasty.
- Spice powders - I have used chilli powder and garam masala powder.
- Ghee, Oil - Oil is used to cook the filling and ghee is used for brushing on top.
- Sesame seeds - is added for crunch as topping.
- Salt - is used for balance and to taste.
- Coriander leaves - is added for freshness and flavour.
How to make Mushroom Puff Step by Step
1.Heat 1 tablespoon oil, add 1 tablespoon garlic finely chopped, ½ cup onion finely chopped.
2.Saute until it turns golden.
3.Add 1 ½ cups mushroom.
4.Cook in medium high flame. Mushroom lets out water.
5.Cook until it becomes dry. Then add salt to taste, 1 ½ teaspoon red chilli powder and ¾ teaspoon garam masala powder.
6.Cook until it comes together then finally add ½ teaspoon ghee and 1 tablespoon coriander leaves.
7.Give a quick saute and switch off. Let the mixture cool down.
8.Mushroom filling is ready. Separate for 5 puffs and keep it ready.
9.Take a puff pasty sheet, add the stuffing inside. Slightly wet all the 4 sides with water for it to seal. While you do this preheat oven at 220 DEG C for 10 minutes.
10.Fold it into a triangle.
11.Prick with fork to seal completely.
12.Repeat to finish for the other puff pastry sheets also.
13.Brush the top with ghee or oil.
14.Sprinkle sesame seeds on top.
15.Repeat to finish.
16.Bake in preheated oven at 220 DEG C for 20 minutes or until golden brown as shown.
Serve hot or warm with tomato ketchup and coffee or tea!
Expert Tips
- Thawing pastry - I usually take puff pastry sheets out just 10-15 minutes before baking. Don't leave long, else it becomes sticky and hard to handle.
- Filling - Make sure to make the filling slightly spicy so that it becomes balanced when combined with the pastry sheets. The filling should be dry and not watery as it might make the puffs soggy.
- Brushing - I usually brush with oil or milk or ghee to get a golden colour. 1 egg with 1 tablespoon water mixed can also be used for brushing, with eggs it gives a shine too.
- Sealing edges - I use little water at the edges to seal well. And used fork for sealing completely.
- Baking - I bake at 220°C until golden brown for 20 minutes. Baking puffs at slightly high temperature that is from 200- 220 DEG C is recommended.
Serving and Storage
Serve Mushroom Puffs hot or warm with tea, coffee and tomato ketchup. It tastes best when fresh and hot, right out of oven. If storing, keep in airtight container once cooled. You can reheat in oven or tawa before serving, but it is always most crisp on the same day.
FAQS
1. Can I use store-bought puff pastry sheets?
Yes. Store-bought puff pastry is convenient and works very well for mushroom puffs.
2.Which mushrooms are best for mushroom puffs?
Button mushrooms are the most commonly used, but you can also use cremini or a mixture of mushrooms.
3. How do I prevent the mushroom filling from becoming watery?
Cook the mushrooms until all their moisture has evaporated and allow the filling to cool completely before filling the pastry.
4. Can I prepare mushroom puffs in advance?
Yes. You can assemble them ahead of time and refrigerate them until ready to bake.
5.Can I make mushroom puffs in an air fryer?
Yes. Air frying works well and gives the pastry a crisp exterior. The exact temperature and time depend on the air fryer and size of the puffs. You can try with 200 DEG for 15 minutes then proceed accordingly.
If you have any more questions about this Mushroom Puffs Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest, Youtube and Twitter .
Tried this Mushroom Puffs Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.
📖 Recipe Card
Mushroom Puffs Recipe
Ingredients
- 5 puff pastry sheets
- 1 tablespoon oil
- 1 tablespoon garlic
- ½ cup onion
- 1 ½ cups mushrooms
- 1 ½ teaspoon red chilli powder
- ¾ teaspoon garam masala powder
- 1 tablespoon coriander leaves
- 1 tablespoon ghee
- 1 tablespoon sesame seeds
- salt to taste
Instructions
- Heat 1 tablespoon oil, add 1 tablespoon garlic finely chopped, ½ cup onion finely chopped.
- Saute until it turns golden.
- Add 1 ½ cups mushroom.
- Cook in medium high flame. Mushroom lets out water.
- Cook until it becomes dry. Then add salt to taste, 1 ½ teaspoon red chilli powder and ¾ teaspoon garam masala powder.
- Cook until it comes together then finally add ½ teaspoon ghee and 1 tablespoon coriander leaves.
- Give a quick saute and switch off. Let the mixture cool down.
- Mushroom filling is ready. Separate for 5 puffs and keep it ready.
- Take a puff pasty sheet, add the stuffing inside. Slightly wet all the 4 sides with water for it to seal. While you do this preheat oven at 220 DEG C for 10 minutes.
- Fold it into a triangle.
- Prick with fork to seal completely.
- Repeat to finish for the other puff pastry sheets also.
- Brush the top with ghee or oil.
- Sprinkle sesame seeds on top.
- Repeat to finish.
- Bake in preheated oven at 220 DEG C for 20 minutes or until golden brown as shown.
- Serve hot or warm with tomato ketchup and coffee or tea!
Video
Notes
- Thawing pastry - I usually take puff pastry sheets out just 10-15 minutes before baking. Don't leave long, else it becomes sticky and hard to handle.
- Filling - Make sure to make the filling slightly spicy so that it becomes balanced when combined with the pastry sheets. The filling should be dry and not watery as it might make the puffs soggy.
- Brushing - I usually brush with oil or milk or ghee to get a golden colour. 1 egg with 1 tablespoon water mixed can also be used for brushing, with eggs it gives a shine too.
- Sealing edges - I use little water at the edges to seal well. And used fork for sealing completely.
- Baking - I bake at 220°C until golden brown. Baking puffs at slightly high temperature that is from 200- 220 DEG C is recommended.
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