Delicious puff pastry appetizers filled with savory thyme infused mushrooms and peas then baked to perfection! Puff pastry bites are the perfect appetizer or snack that feels fancy but is really easy!
Over medium heat, add olive oil to a pan, just enough to coat the pan and add a sliver of butter. Saute shallot, garlic, and thyme for about 3 minutes or until shallot is softened.
Add mushrooms, season with salt. Add a sliver of butter if needed, and saute for about 7 minutes or until mushrooms are caramelized.
Add frozen peas and cook for 1 minute or until thawed and the peas turn a brighter green. (if using fresh peas, cook for a few extra minutes.) Turn off the heat and let the filling cool down.
Remove the puff pastry sheet from the wrapping, roll it out, and cut the sheet into equal squares, about 3 inches each. I ended up with 4 rows and 3 columns, having a total of 12 squares.
Transfer cut squares of puff pastry to a baking tray lined with parchment paper. Spoon the mushroom and peas filling on to each square. Fold in one corner of the square over the filling, followed by the opposite corner closing in on top and creating a bundle.
Bake for about 15-20 minutes or until the bundles are golden. Serve warm.
Notes
The dough should be thawed out but still cold. Warm dough is sticky and hard to work with. Thaw the dough overnight in the fridge and remove it just before shaping. If you are short on time, you can defrost the puff pastry at room temperature for an hour before using it.
Feel free to use any mushrooms you prefer, like crimini, oysters, shiitake, white buttons, or a combination.
Store leftovers in an airtight container in the fridge for 2-3 days. Reheat them in the oven until warm.