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| Main ingredients | Coriander mint pesto, Puff pastry, Button mushrooms, Olive oil, Garlic, Green chillies, Onions, Corn kernels, Crushed black peppercorns, Milk |
| Cuisine | Fusion |
| Course | Snack |
| Prep time | 15-20 minutes |
| Cook time | 20-25 minutes |
| Serve | 4 |
| Taste | Savoury |
| Level of cooking | Easy |
| Others | Vegetarian |
Ingredients
- 6 teaspoons coriander mint pesto
- 4 puff pastry squares
- 2 cups chopped button mushrooms
- 2 teaspoons olive oil
- 1 tablespoon chopped garlic
- 2 green chillies, chopped
- 1 medium onion, chopped
- ½ cup boiled and crushed corn kernels
- Salt to taste
- Crushed black peppercorns to taste
- Milk as required
- Tomato ketchup to serve
Method
- Preheat oven to 180° C.
- Heat olive oil in a pan, add garlic and green chillies, mix and sauté for 30 seconds.
- Add onion, mix and sauté till translucent.
- Add mushrooms, mix and cook on high heat for 2 minutes.
- Add corn, salt and crushed black peppercorns, mix and cook for 2 minutes. Take the pan off the heat and transfer into a bowl.
- Place the puff pastry squares on the work top. Place some coriander mint pesto in the centre.
- Place the mushroom stuffing over the pesto, apply water on the edges and fold to make a triangle.
- Press the edges with a fork. Apply milk on top and keep them on a baking tray. Place the tray in the preheated oven and bake for 15-20 minutes.
- Bring the puffs out of the oven, arrange them on a serving platter and serve hot with tomato ketchup.
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