Willhilda's Mushroom Puffs Pastry

Recipe from Handout

9 ounces cream cheese
1/2 cup butter
1 1/2 cups flour
Mix and chill for one hour

1/2 pound mushrooms, minced
1 minced large onion
1 teaspoon salt
1/4 teaspoon thyme
2 Tablespoons flour
1/4 cup sour cream

Saute mushrooms and onions until soft. Add the spices and flour and saute for another two minutes. Add the sour cream and cool slightly.

Roll out the pastry and cut into 2 inch circles. Place a small amount of mushroom filling on each circle. Fold and crimp the edges together. Place on a baking sheet and brush the puffs with beaten egg. Bake at 400 degrees for 12 to 15 minutes, or until golden brown.

Source for Recipe Presented

Filling: From The Goodman of Paris
Pastry: From The Closet of the Emininently Learned Sir Kenelme Digbie Kt. Opened
Redaction by Viscountess Therica Pembroke of Stonegate Manor, O.L. (The Compleat Anachronist Vol 79)

Notes and additional versions

Le Menagier de Paris, 1393
CHAMPIGNONS d'une nuit sont les meilleurs, et sont petits et vermeils dedans, clos dessus: et les convient peler, puis laver en eaue chaude et pourboulir; qui en veult mettre en paste, si y mette de l'uille, du frommage et de la pouldre.

Mushrooms of one night are the best and they are little and red within and closed at the top; and they must be peeled and then washed in hot water and parboiled and if you wish to put them in a pasty add oil, cheese and spice powder. Item, put them between two dishes on the coals and then add a little salt, cheese and spice powder.

Le Ménagier de Paris (a medieval manuscript dated to circa 1393) (in French)
Power, Eileen, trans., _The Goodman of Paris (Le Menagier de Paris, abridged), London, 1928. French material, c. 1395.
Le Menagier de Paris translated by Janet Hinson (in English)

"The Closet of the Eminently Learned Sir Kenelme Digbie, Kt. Opened: etc" Pub. posthumously by his son, 1669.
The Closet of Sir Kenelm Digby Opened, published (posthumously) in 1669.

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Updated September 9, 2002

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