Creamy mushroom puff pastry. The perfect appetizer at Christmas

This creamy mushroom soup is the perfect appetizer at your meals always, but at Christmas even more so. You can prepare it in advance, it is very simple and has all the flavor and creaminess of béchamel and the crunchy texture of puff pastry. The flavour of the mushrooms puts the finishing touch and is delicious.

The part I like the most about meals are the appetizers and that's why I love to prepare them in advance so I don't have to rush. these are perfect because I have already prepared the filling in the freezer and on Christmas Eve I just have to bake the puff pastry and assemble it.

Ingredients

For the puff pastry

1 holaldre sheet
1 egg
50 g grated Grana padano

For the filling

30g butter
1 spring onion
100 g Portobello mushrooms
100 g of shitake mushrooms
40 g grated Grana Padano
50 ml white wine
Salt and freshly ground black pepper
100 g of Serrano ham cubes
a few sprigs of chopped fresh chives

For the bechamel

30g butter
2 tablespoons flour
250 ml milk
a bit of nutmeg
salt
freshly ground black pepper
30 g grated Grana Padano

Directions

Cut the puff pastry sheet by cutting each direction into three equal strips so that we will have 9 equal squares.

We take a square and make some oblique cuts. We fold the corners inwards as this video shows. We prick the center part of each square.

Brush with beaten egg and bake for about 15 minutes at 200 degrees.

Meanwhile, chop the onion, mushrooms and mushrooms. In a frying pan, melt the butter and sauté the onion. When it is tender, add the mushrooms and salt and pepper.

Stir a few times and add the grated Grana Padano and the ham cubes. Sauté, add the chopped chives, stir and set aside.

Make a béchamel sauce by heating the butter with the flour. Let it brown for a couple of minutes and gradually add the hot milk, stirring non-stop so that lumps do not form. Season with salt and pepper and add a little nutmeg. Stir well, add the grated cheese and finish cooking for a few more minutes.

Remove the puff pastry from the oven. With the help of a teaspoon, lightly flatten the center of each cake and put a teaspoon of the mushroom filling. Cover some grated mozzarella and top with béchamel. Grate a little Grana Padano and bake the grill for a few minutes until golden brown.

Tips and Tricks

We can make the filling days before and freeze it just like the béchamel to bake and assemble the cakes at the last minute.
You can add some chopped walnuts
Difficulty: easy
Prep Time: 30 minutes
Servings: 9 puff pastries