How to Make Easy Mini Tuscan Pastries Recipe
Hello dear readers, today we are taking you to the beautiful Tuscan region of Italy! These mini pastries, filled with Tuscan-style flavors, will delight both your eyes and palate. Baked in a muffin tin, these pastries become both cute and practical. Are you ready to surprise your guests with these? Let's head to the kitchen and embark on this delicious journey together!
- 2 teaspoons vegetable oil
- 4 cloves garlic (finely chopped)
- 1/2 cup chopped onion
- 1/2 cup chopped celery
- 60 grams mushrooms
- 1 tablespoon balsamic vinegar
- 1 cup cooked chickpeas
- 1.5 - 2 cups chopped vegetables
- 2 bay leaves
- 1/2 - 1 teaspoon dried rosemary
- 1 teaspoon Italian seasoning
- 1/2 teaspoon black pepper
- 1/2 teaspoon onion powder
- 1/4 cup chopped sun-dried tomatoes
- 1/2 teaspoon salt
- 1/4 cup raw cashews (soaked in hot water for 15 minutes)
- 1 cup water
- 1 teaspoon white miso
- 1 tablespoon flour
- 2 puff pastry sheets
- oil for brushing
- fresh herbs, parsley, or green onions for garnish (optional)
Heat a deep pan or pot over medium heat. Add the oil, and when it is hot, add the garlic and cook for about 15-20 seconds.
Then add the onion, celery, and a pinch of salt, and cook for about 3 minutes until the onions start to become translucent.
Add the mushrooms and balsamic vinegar, and let the mushrooms cook for about 3-5 minutes.
Meanwhile, prepare your cashew cream. Blend the cashews, water, miso, and flour until smooth.
When the edges of the mushrooms start to turn golden, add the chickpeas, vegetables, herbs, and spices. Cook for 2 minutes.
Add your cashew cream to the mixture and bring to a simmer. Cook for another 5 minutes, stirring occasionally.
Take out your puff pastry and let it thaw. Let the filling rest in the refrigerator for 15 minutes.
Preheat the oven to 205°C. Roll out the puff pastry and place it in a muffin tin.
Fill the puff pastries with the cooled filling and decorate with puff pastry strips. Brush with oil and bake for 25-30 minutes.
Remove from the oven, let cool slightly, and garnish with fresh herbs before serving.
Easy Mini Tuscan Pastries Recipe Cooking Tips
Sprinkle some flour on the counter when rolling out the puff pastry for easier handling. You can use cream instead of cashew cream.
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Emre Ç.
3 weeks agoToskana börekleri harika bir fikir! Yufka yerine milföy kullansam olur mu acaba?
Volkan M.
3 weeks agoTarifi denedim, misafirlerime sundum, herkes tarifini sordu. Tek kelimeyle muhteşem!
Kerem D.
3 weeks agoBu tarifi denedim, iç malzemesine biraz fesleğen ekledim, çok yakıştı. 😊
Volkan Ö.
3 weeks agoBöreklerin tadı gerçekten çok güzel, ama hamuru biraz daha ince olabilirdi sanki.
Gizem C.
3 weeks agoHarika bir tarif olmuş, peynirli içle muhteşem uyum sağladı. Kesinlikle favorim!
Burak T.
3 weeks agoDenediğim en pratik tariflerden biri oldu. Tavsiye ederim!
Esra K.
3 weeks agoTadı güzeldi ama biraz fazla yağlı buldum, yağ miktarını azaltacağım bir dahakine.
Filiz S.
3 weeks agoMini börekler herkesin favorisi oldu, özellikle domates sosuyla çok iyi gidiyor!