Ingredients
Pastry
- 125 grams Light cream cheese
- 2 tablespoons Butter
- 3/4 cup plain flour (sifted)
- pinch salt
Mushroom/onion Filling
- 225 grams mushrooms, fresh, Mixed
- 1 --- French Shallots, Chopped
- 2 stalks spring onions, Finely sliced
- 1 egg
- 1 heaped teaspoon dried thyme leaves
- 1 heaped tablespoon parsley leaf, Chopped
- pepper and salt, To taste
- 1/2 Cup Swiss cheese, Shredded
- 1 tablespoon Butter
- I teaspoon Flour, Plain
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Place cream cheese and butter in TM bowl, set to speed 3/4 and mix for 35 seconds. Add flour and mix another five seconds.turn to
"Dough mode" setting for 1 minute. Remove mix from bowl and form into a ball. Wrap in cling wrap an allow to rest in fridge for an hour.Chop mushrooms roughly with French shallot in TM bowl a few seconds on speed 3-4. Set aside. Melt butterin bowl 100 degrees add mushrooms and shallots, cook untill tender
"Counter-clockwise operation" 
"Gentle stir setting" about 4-5 minutes. Set aside to cool slightly. Rinse bowl. Beat egg flour herbs and seasonings ( if using) on speed 4 for 20 seconds. Stir in shredded cheese and mushroom mix on "Counter-clockwise operation" until combined. Divide chilled dough into 24 balls and press into mini muffin pan and fill with mixture. Bake at 190 degrees for 15-20 minutes or until puffed and golden brown. Serve warm.
Pastry
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
I used this for the cream cheese pastry, and it was great!
I made this to take for dinner at someone's house and everyone really liked it. The pastry was very easy to work with, which was a bonus. Will definitely be making this again!
Works well as a whole tart (pictured) very tasty.
2 TBSP Butter = 40g
3/4 Cup Plain Flour = 110g
I didn't measure the swiss cheese but it would have been approx 50 - 80g
1 TBSP butter = 20g
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