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These appetizers are a delicious treat for any social event.
Ingredients:
1 package puff pastry sheets
2 tablespoons butter
1 small onion, finely chopped
1 1/2 pounds mushrooms, sliced
2 cups chicken broth
1/2 cup red wine
2 tablespoons tomato paste
1 1/2 tablespoons corn starch mixed with
1/4 cup cold water
4 tablespoons sour cream
Strips of red pepper and watercress,
for garnish (optional)
Directions:
Roll out the pastry into 12x14-inch rectangles. Cut into 3-inch rounds, about 24, and place in muffin pans. Prick the bases with a fork and place cubes of bread in each to prevent pastry from rising in the middle. Bake at 425 degrees F for about 10 minues Heat the butter, add the onion and cook slowly until softened. Add the mushrooms and cook about 5 minutes. Add the broth and wine and cook rapidly until the liquid is reduced by half. Stir in the tomato paste and corn starch mixture and bring to a boil, stirring until thickened. Add the sour cream and reheat gently. Spoon into the pastry shells, garnish and serve warm. Serves 6 - 8.
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