Appetizer and Snacks, Recipes

Savory Puff Pastry Bites Appetizer Recipe

These Savory Puff Pastry Bites will surprise your guests with sweet caramelized onions, marinated Portobello mushrooms, Applewood smoked cheddar cheese, and a hint of fresh thyme. Absolutely delicious!

Savory Puff Pastry Bites

Savory Puff Pastry Bites filled with caramelized onions and mushrooms are the perfect appetizer!

When you hear the word pastry, what is the first treat you go to? It’s probably sweet, but did you know that pastries can also be made with savory flavors? These pastry bites are one of my favorites because they give the best of both worlds. The sweet caramelized onions balanced by savory marinated mushrooms are delightful for the taste buds. This recipe is perfect for a party or when you’re baking to take as gifts as it makes approximately 64 appetizers!

Although there are several steps to this recipe, each one makes the end result completely worth the effort. It takes some time to caramelize the onions, so this recipe is designed to give you plenty of left overs for your efforts. What you don’t use in this recipe can be stored in an airtight container in the refrigerator for a week, or they can be frozen for later use. They are great to have on hand, because they are absolutely delicious on sandwiches, in soups, or on top of your favorite pizza.

More Appetizer Recipes

Chocolate-Covered Strawberries
7-Layer Dip Cups
Bacon-Wrapped Water Chestnuts
Brie and Dark Cherry Phyllo Bites

Caramelized onions and mushroom puff pastries

Ingredients:

1 package frozen puff pastry
2 eggs, beaten
flour, for rolling

Caramelized Onions:

4 large yellow onions
¼ cup unsalted butter
3 Tablespoons dry white wine
salt and pepper, to taste

Marinated Mushrooms:

8 oz. sliced baby Portobello mushrooms, cleaned and patted dry
¼ cup Marsala wine
salt and pepper, to taste

2 Tablespoons olive oil
8 oz. Applewood smoked cheddar, grated
3 Tablespoons fresh thyme, leaves only

TIP: Put the cheese in the freezer for 10 minutes before grating for best results.

Directions:

Thaw puff pastry overnight in the refrigerator.

In a medium glass bowl, combine mushrooms and Marsala wine. Season with salt and pepper, to taste. Toss to coat. Marinate for 20 minutes at room temperature. Drain excess moisture before cooking.

Heat 2 T. olive oil in a large skillet over medium-high heat. Once oil is hot, add marinated mushrooms and sauté until browned and tender, approximately 5 – 7 minutes. Remove from heat and transfer to a bowl. Set aside.

To caramelize onions, slice off both ends and remove the papery outer layers. Cut onion in half lengthwise (from tip to root).  Then cut each half across the middle to form four sections. Cut each section lengthwise into strips.

Tip: Don’t cut the onions too thin, or they may burn while cooking.

Over medium heat, melt butter in a large skillet with high sides. (For best results, do not use a non-stick pan). Add onions and stir with a wooden spoon until coated with butter.

Cook onions over medium heat for approximately 45 – 50 minutes, stirring every 5 minutes or so to ensure they cook evenly and don’t stick to the pan. The exact cooking time will vary based on several factors, including the age of the onions and how many you cook at one time.

Once the onions reach the desired depth of color, add white wine to deglaze the bottom of the pan. Add more liquid if necessary to scrape up all the brown bits and then salt and pepper the onions, to taste. Remove from heat and let cool in pan until ready to use. Once cool, transfer any unused onions to an airtight container for future use.

Preheat oven to 375 degrees. Line two large, rimmed baking sheets with parchment paper and set aside.

Cut thawed puff pastry dough in half and roll out on a lightly floured surface. With a sharp knife or pizza cutter, cut the puff pastry sheet into 32 equally sized rectangles. (See picture). Transfer puff pastry pieces to a prepared baking sheet and place in the freezer for 10 minutes.

Cut puff pastry

Repeat the above steps for the other half of the puff pastry.

Remove baking sheets from freezer and let sit for a couple of minutes before brushing each piece with the beaten egg.

Carefully arrange equal amounts of grated cheddar cheese, caramelized onions and sautéed mushrooms on each piece of puff pastry. Sprinkle each with fresh thyme leaves.

Place baking sheets in the preheated oven and bake for 10-15 minutes before rotating each baking sheet to ensure the pastry bites cook evenly. Continue cooking until the pastry is golden brown, approximately 8-10 minutes.

Up close view of savory puff pastry bites
Savory Puff Pastry Bites

Savory Puff Pastry Bites

Yield: 64 Appetizers
Prep Time: 1 hour 30 minutes
Total Time: 1 hour 30 minutes

Enjoy a well-balanced appetizer with these Savory Puff Pastry Bites, complete with sweet caramelized onions and marinated mushrooms!

Ingredients

  • 1 package frozen puff pastry
  • 2 eggs, beaten
  • flour, for rolling

Caramelized Onions

  • 4 large yellow onions
  • ¼ cup unsalted butter
  • 3 Tablespoons dry white wine
  • salt and pepper, to taste

Marinated Mushrooms

  • 8 oz. sliced baby Portobello mushrooms, cleaned and patted dry
  • ¼ cup Marsala wine
  • salt and pepper, to taste

Additional Ingredients

  • 2 Tablespoons olive oil 
  • 8 oz. Applewood smoked cheddar, grated
  • 3 Tablespoons fresh thyme, leaves only 

Instructions

Thaw puff pastry overnight in the refrigerator.


In a medium glass bowl, combine mushrooms and Marsala wine. Season with salt and pepper, to taste. Toss to coat. Marinate for 20 minutes at room temperature. Drain excess moisture before cooking.





Heat 2 T. olive oil in a large skillet over medium-high heat. Once oil is hot, add marinated mushrooms and sauté until browned and tender, approximately 5 - 7 minutes. Remove from heat and transfer to a bowl. Set aside.





To caramelize onions, slice off both ends and remove the papery outer layers. Cut onion in half lengthwise (from tip to root).  Then cut each half across the middle to form four sections. Cut each section lengthwise into strips.





Tip: Don’t cut the onions too thin, or they may burn while cooking.





Over medium heat, melt butter in a large skillet with high sides. (For best results, do not use a non-stick pan). Add onions and stir with a wooden spoon until coated with butter.





Cook onions over medium heat for approximately 45 – 50 minutes, stirring every 5 minutes or so to ensure they cook evenly and don’t stick to the pan. The exact cooking time will vary based on several factors, including the age of the onions and how many you cook at one time.





Once the onions reach the desired depth of color, add white wine to deglaze the bottom of the pan. Add more liquid if necessary to scrape up all the brown bits and then salt and pepper the onions, to taste. Remove from heat and let cool in pan until ready to use. Once cool, transfer any unused onions to an airtight container for future use.





Preheat oven to 375 degrees. Line two large, rimmed baking sheets with parchment paper and set aside.





Cut thawed puff pastry dough in half and roll out on a lightly floured surface. With a sharp knife or pizza cutter, cut the puff pastry sheet into 32 equally sized rectangles. (See picture). Transfer puff pastry pieces to a prepared baking sheet and place in the freezer for 10 minutes.





Repeat the above steps for the other half of the puff pastry.





Remove baking sheets from freezer and let sit for a couple of minutes before brushing each piece with the beaten egg.





Carefully arrange equal amounts of grated cheddar cheese, caramelized onions and sautéed mushrooms on each piece of puff pastry. Sprinkle each with fresh thyme leaves.





Place baking sheets in the preheated oven and bake for 10-15 minutes before rotating each baking sheet to ensure the pastry bites cook evenly. Continue cooking until the pastry is golden brown, approximately 8-10 minutes.

Notes

Put the cheese in the freezer for 10 minutes before grating for best results.

Nutrition Information:
Yield: 64 Serving Size: 1
Amount Per Serving: Calories: 42Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 11mgSodium: 42mgCarbohydrates: 3gFiber: 0gSugar: 1gProtein: 1g

This data was provided and calculated by Nutritionix on 12/8/2020

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Enjoy one of the best appetizers I've ever had - Savory Puff Pastry Bites featuring caramelized onions and marinated Portobello mushrooms!

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