Mushroom, Cheese, Potato Puff Pastries

4.9/5 - (10 votes)

I have been thinks about foods that might be good for serving at Christmas get-togethers. That got me considering puff pastry. In particular it got me thinking about Mushroom, Cheese, Potato Puff Pastries.

To make things simple I decided that it would be best to use ready-rolled puff pastry.

I also wanted something savoury, rather than sweet. But that was only because Christmas time is already a time of many sweet treats.

So, with puff pastry decided I needed a filling. For that I decided on mushrooms which quickly led on to thinking about some cheese too. That goes well with mushrooms. Onions, of course, are always great as they add flavour and a little sweetness. I also decided to use some potato too, would add a lovely texture as well as some bulk to the filling.

Mushroom, Cheese, Potato Puff Pastries
Mushroom, Cheese, Potato Puff Pastries

Having recently done a mushroom dish with some balsamic vinegar, which I enjoyed so much, I decided to use that too. I chose to use some dried dill too, too give a slightly more complex flavour profile.

So, although there are a few steps, and a number of ingredients, the use of ready-rolled puff pastry kept the recipe very simple.

There were not too many steps either. Simply cook the potatoes to start. Then I fried off the mushrooms, followed by the onions. I added in the dill and balsamic vinegar, and some salt and pepper for seasoning.

Then the mixture was combined with cooled potato, cheese and beaten egg.

So with the components all prepared it was just necessary to cut the puff pastry into squares and to portion the mixture onto them. Then, just before baking, I brushed the pastries with egg and sprinkled sesame seeds on the top.

My Mushroom, Cheese, Potato Puff Pastries

I baked my pastries for 20 minutes at 200C/180C Fan/400F.

Then I carefully transferred them to a wire rack to cool a little before serving.

I have to say the taste was really wonderful, with mushroom being the predominant flavour. The cheese gave an umami flavour too. I was able to taste the tang of balsamic vinegar and just a hint of the dill. The potato added a great texture too. Of course the light and flaky puff pastry completed a great eating experience.

I enjoyed eating one straight from the oven, still very hot.

These would be great served warm and, I am sure, they would also be good eaten cold. They could also be reheated if preferred if not eaten immediately.

Mushroom, Cheese & Potato Puff Pastries – Video

Another great savoury treat with puff pastry is Pesto Tear & Share Christmas Tree.

Mushroom, Cheese, Potato Puff Pastries

Recipe by geoffcooCourse: Christmas, Pies, TartsDifficulty: Easy


Prep time


Cooking time




  • 2 sheets ready-rolled puff pastry

  • 400g(14 oz) chestnut mushrooms, chopped

  • 400g(14 oz) boiled potatoes, cooled and chopped

  • 200g(7 oz) onion chopped

  • 100g(3 1/2 oz) cheddar cheese, grated

  • 1 medium egg(large in USA), beaten

  • 10ml(2 tsp) balsamic vinegar

  • 2g(1 tsp) dried dill

  • 4g(1/2 to 3/4 tsp) salt

  • 1.5g(1/2 tsp) black pepper

  • Oil for frying

  • additional egg as egg wash

  • sesame seeds to sprinkle (optional)


  • Heat about 1 tbsp of oil in a pan. and add the mushrooms.
  • Fry the mushrooms in the oil, for about 5 minutes, until they have cooked and the liquid released has evaporated.
  • Add a little more oil and then fry add the onions and fry until softened.
  • As the onions are softening add the dill and seasoning to tastte(salt and pepper). You can adjust the seasoning later too.
  • When the onions have softened add the balsamic vinegar and cook for about one minute, stirring, to let the flavour be absorbed.
  • Transfer the mixture to a large bowl and stir in the chopped potatoes.
  • Add the cheese and stir to combine.
  • Pour in the beaten egg and stir again until fully combined.
  • Leave the mixture to cool.
  • Preheat the oven to 200C/180C Fan/400F.
  • Unroll the puff pastry sheets and cut them into 12cm(4 3/4 inch) square, or the size you prefer.
  • Brush beaten egg along the top side of each square and down the right side too.
  • Spoon some of the mixture, diagonally corner to corner, on each square.
  • Fold the pastry to enclose the filling, using the unbrushed side first and then covering with the egg washed side.
  • Crimp or fold the bottom end to close it, leaving just the top end with filling exposed.
  • Transfer each parcel of filled pastry onto a parchment-lined baking tray.
  • Brush each pastry will beaten egg and sprinkle sesame seeds(if using) over the top.
  • Place the baking tray(s) into the oven and bake for 20 minutes, until the pastry has risen and turned a golden brown colour.
  • Carefully transfer the cooked pastries to a wire rack to cool a little before serving.


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