College Cooking 101 (part iv)
Because I'm on a roll, I bring you one new recipe. :)
First, you need to bake the shells. To do so, sift 2 and a half cups of flour with half a teaspoon of salt. Then, add 2/3 cup of melted butter-- about 10 tablespoons. Blend well. After that, add 1/3 cup of sour cream and a slightly beaten egg. Combine all ingredients well. The dough should be quite soft and oily.
Take 1 teaspoon of dough and press into miniature cupcake/muffin tins. There's no need to grease as the dough is oily enough. Don't make the shells too thick because the dough may raise after baking. And, despite what the picture shows, after a while I used my fingers, which were much more apt in forming pastry.
Preheat oven to 400 degrees F. Bake shells for 12 to 15 minutes or until they turn golden. Remove from pan and cool.
Then, to make filling, chop 8 oz of mushrooms. I also chopped some onions because I liked them.
Heat 1/4 cup of butter-- about 4 tablespoons. Saute mushrooms. Then stir in 1/4 cup of flour and a little salt.
After that, add 1 cup of whipping cream. Because dairy products never fail to go bad when college students need them, my cream went bad and I had to substitute that with a can of mushroom soup. The result was a saltier filling, but it worked fine with the pastry. Obviously, if you used whipping cream, the end result would look whiter.
Garnish with slivered green onions. Voila!
Recap:
Ingredients:
Shells:
2/3 cup butter
2 and 1/2 cups flour
1/3 cup sour cream
1 egg, slightly beaten
pinch of salt
Filling:
8 oz of mushrooms, chopped
2 tablespoons of onions, if desired
1/4 cup butter
1/4 cup flour
1 cup of whipping cream
pinch of salt
green onions, for garnish
For shells, sift flour and salt. Add melted butter. Mix well.
Then, add sour cream and egg. Blend well. The dough should become soft and oily.
Press 1 teaspoon dough into small muffin tins. Do not make the shells too thick as dough may raise when baked.
Preheat oven to 400 degrees. Bake 12 - 15 minutes, or until shells turn golden.
Remove from pan and cool.
For filling, saute mushrooms and onions in butter.
Stir in flour and salt.
Add cream. Canned mushroom soup works as a substitute, though may yield saltier filling.
Stir until think and smooth. Spoon into shells.
Garnish with slivered green onions.
Makes 2 dozens or more.
First, you need to bake the shells. To do so, sift 2 and a half cups of flour with half a teaspoon of salt. Then, add 2/3 cup of melted butter-- about 10 tablespoons. Blend well. After that, add 1/3 cup of sour cream and a slightly beaten egg. Combine all ingredients well. The dough should be quite soft and oily.
Take 1 teaspoon of dough and press into miniature cupcake/muffin tins. There's no need to grease as the dough is oily enough. Don't make the shells too thick because the dough may raise after baking. And, despite what the picture shows, after a while I used my fingers, which were much more apt in forming pastry.
Preheat oven to 400 degrees F. Bake shells for 12 to 15 minutes or until they turn golden. Remove from pan and cool.
Then, to make filling, chop 8 oz of mushrooms. I also chopped some onions because I liked them.
Heat 1/4 cup of butter-- about 4 tablespoons. Saute mushrooms. Then stir in 1/4 cup of flour and a little salt.
After that, add 1 cup of whipping cream. Because dairy products never fail to go bad when college students need them, my cream went bad and I had to substitute that with a can of mushroom soup. The result was a saltier filling, but it worked fine with the pastry. Obviously, if you used whipping cream, the end result would look whiter.
Garnish with slivered green onions. Voila!
Recap:
Ingredients:
Shells:
2/3 cup butter
2 and 1/2 cups flour
1/3 cup sour cream
1 egg, slightly beaten
pinch of salt
Filling:
8 oz of mushrooms, chopped
2 tablespoons of onions, if desired
1/4 cup butter
1/4 cup flour
1 cup of whipping cream
pinch of salt
green onions, for garnish
For shells, sift flour and salt. Add melted butter. Mix well.
Then, add sour cream and egg. Blend well. The dough should become soft and oily.
Press 1 teaspoon dough into small muffin tins. Do not make the shells too thick as dough may raise when baked.
Preheat oven to 400 degrees. Bake 12 - 15 minutes, or until shells turn golden.
Remove from pan and cool.
For filling, saute mushrooms and onions in butter.
Stir in flour and salt.
Add cream. Canned mushroom soup works as a substitute, though may yield saltier filling.
Stir until think and smooth. Spoon into shells.
Garnish with slivered green onions.
Makes 2 dozens or more.