This bite-size appetizer slash snack has been the star of my family holidays and get-togethers for decades. Like a potato chip or pizza slice, it’s impossible to eat just one. Picture: a shattering bite of puff pastry, leading to a filling that can only be described as cream of mushroom soup-but-not-soup. My grandma scored this recipe from some magazine a few decades ago—but who’s to say which one and which year? If you know, let me know.
Compared to the family recipe card, I increased the yellow onion in size from small to medium (you can also swap in two smalls). I opted for baby bella versus button mushrooms, for their bolder, bigger flavor. And I kept the puff pastry as store-bought because, truly, you can’t beat the convenience, and the taste reminds me, very clearly, of curling up by the fireplace at my grandmother’s house as a child.
A few tips for making these ahead: You can make the mushroom filling and keep it in the fridge for a few days. You can assemble the puffs entirely and either refrigerate for several hours, then bake, or freeze for several weeks, then bake (no need to bring to room temperature in either case but, for the latter, add a few minutes to the bake time). If there are any leftovers, you can freeze the baked puffs for weeks—my family has even stretched this to months and no one complained. —Emma Laperruque
Melt the butter over medium heat, then sauté the mushrooms and onions, stirring occasionally, until all the liquid evaporates, about 8 minutes.
Generously sprinkle with salt and pepper. Add the flour and cook for 30 seconds to 1 minute, stirring constantly, to get rid of the raw flour taste.
Add the cream and simmer, stirring often, until thickened, 1 to 3 minutes. Season with salt and pepper to taste. Let cool to room temperature (spreading on a plate and popping in the fridge or freezer speeds this up).
Roll each puff pastry sheet into a 10-inch square. Cut each into 2x2-inch squares (yielding about 50 total—it’s okay if they’re not perfect). Fill each with 1 teaspoon of the mushroom mixture, then bring the corners together and squeeze shut to create a bundle. Place into a mini muffin pan.
Bake for 25 to 30 minutes, until golden brown. (Bake for an additional 5 minutes or so if baking from frozen.)
Emma is the food editor at Food52. Before this, she worked a lot of odd jobs, all at the same time. Think: stir-frying noodles "on the fly," baking dozens of pastries at 3 a.m., reviewing restaurants, and writing articles about everything from how to use leftover mashed potatoes to the history of pies in North Carolina. Now she lives in New Jersey with her husband and their cat, Butter. Stay tuned every Tuesday for Emma's cooking column, Big Little Recipes, all about big flavor and little ingredient lists. And see what she's up to on Instagram at @emmalaperruque.