It was just one of those days where I had the most odd combination of ingredients in my kitchen fridge and pantry. There were 3 mushrooms, a few slices of prosciutto, 1 tablespoon worth of chicken gravy powder and some sheets of puff pastry. This all lead to a fairly effortless dish but most definitely a tasty one. I decided to cook the mushrooms in a bit of Nuttelex, mix through the prosciutto and then bring it all together in a sauce resembling gravy. Turned out pretty delicious.
This is also the first time I have ever really worked with puff pastry. What a great invention! The super crispy texture of the pastry pairs perfectly with the succulent filling. Lunch was done right today!
These are conveniently dairy free and will take you around 20-30 minutes to make!
Mushroom and Prosciutto Triangles
What you’re going to need
1 sheet puff pastry, thawed
3 mushrooms, roughly diced
2 small slices prosciutto roughly chopped
50-100 mls gravy (I used Gravox chicken gravy)
1 tablespoon Nuttelex
pepper to season
olive oil (for coating)
- Preheat oven to 200 degrees Celcius.
- In a small saucepan, cook the prosciutto until crispy. Set aside.
- Melt the Nuttelex in the same saucepan and then cook the mushrooms for 1-2 minutes. Add the gravy and simmer on a low heat until thick. Season with pepper.
- Cut the puff pastry into 4 equal squares with a sharp knife. Place a spoonful of the mushroom mixture in the centre of the square and then top with prosciutto. Fold over the pastry so it forms a triangle shape and the filling is securely inside. Seal the edge with a fork. Repeat until all 4 triangles are complete.
- Place triangles on a lined baking tray. Brush each one with a thin layer of oil in order to get them golden. Cook in the oven until pastry has gone golden and flaky. (around 15-20 minutes)
- Serve while hot!