Puff pastry slices with caramelized onions, mushrooms and feta

For an appetizer or for a Christmas brunch I recommend these crispy and delicious puff pastry slieces filled with caramelized onions and mushrooms. Their flavor is enriched with the sweetness of apple vinegar goes perfectly with the salty feta cheese.

Puff pastry slices with caramelized onions, mushrooms and feta

Puff pastry slices with caramelized onions, mushrooms and feta – fun puff pastry appetizer.

Course Appetizer, second course

Cuisine vegetarian

Keyword appetizer idea, feta cheese, mushroom, onions, puff pastry

Prep Time 40

Cook Time 20

Total Time 1

Servings slices

Calories 80kcal

Ingredients

2 tbsp olive oil
1 round sheet of puff pastry
2 medium onions
200 g champignon mushrooms
1 garlic clove
3 sage leaves fresh
2 tbsp apple cider vinegar
salt and pepper to taste
80 g feta cheese
Italian parsley to taste

Instructions

Instructions: Puff pastry slices with caramelized onions, mushrooms and feta

Roll out the pastry on a baking sheet lined with parchment paper and divide it into pizza slices creating 8 similar triangles. With a sharp knife drawn an edge about half a centimeter wide (don’t cut too deep). Create some space between the slieces and set aside.
In a skillet heat 2 tablespoons of olive oil and add chopped onions. Cook the onions until they begin to caramelize for about 20 minutes over medium – low heat stirring occasionally.
Add finely chopped garlic and chopped fresh sage and cook for another 2 minutes.
Add mushrooms (previously cut into small pieces), 2 pinches of salt and a pinch of pepper. Stir and cook over medium – high heat until all the mushrooms are cooked through and have lost some of their moisture (about 5 minutes).
Turn off the heat. Add 2 tablespoons of apple cider vinegar and stir to incorporate. Now divide the stuffing evenly in the middle of each puff pastry slice and add some crumbled feta.
Bake in preheated oven at 200 °C for 15 – 20 minutes or until the pastry is golden brown. Take out from the oven, garnish with fresh parsley and serve the slices both hot and cold.