Do you need a tasty snack or a last-minute appetizer? This tofu and mushroom stuffed brisée pastry is great when you’re in need of a super easy and quick meal…you can’t go wrong with it.
Tofu and mushroom stuffed brisée pastry – Short crust pastry
It’s a grab and put together kind of recipe, sticking the tray in the oven is probably the greatest effort implied…I said it all!
I don’t make the short crust pastry/pate brisée myself, I simply buy it at the store and that’s the trick to making this recipe easy.
Actually, you can fill the pastry case with anything you like.
I love mixing tofu and vegetables such as spinach which is also another very good match.
Lately, I’m baking the brisée pastry stuffed with tofu and champignon in advance, so I can eat it whenever I wish throughout the day.
Let me say that it is a real challenge waiting for it to cool down on top of the cookie rack.
Trying to resist eating it all at once is tough…but it does save me from burning my tongue. 😉
Let’s come to the macros *
I like this recipe sooooo much, and I want to share it with you all, even if without macros and nutritional facts.
This time I prefer to skip the macros and let the recipe macro section stand blank.The reason is simple explained: there are tons of different types of pre-made brisée pastry.
I intentionally didn’t add them because of the nature of the pastry, the macros may vary a lot especially in fats.
As previously said I don’t make brisée pastry from scratch for various reasons. First of all, it’s not that easy to make, it requires skills I don’t have yet and…maybe one day or maybe never. 😀 You get the point…Hahaha.
Fortunately, the refrigerated food aisle provides us with the necessary…the fresh packed shortcrust or brisée pastry ready to use….it’s a boon!
When making this stuffed brisée pastry?
As I said over and over again…sorry for that… I really love all the savoury foods.I’m not a sweet tooth kind of girl, but I can barely stand not stuffing my face in a bowl full of salty goods…but I have to….argh!
Savoury filled pies, stuffed bundles or anything like that it’s a real temptation to me and I don’t miss a chance to make something as easy as this recipe and pack them up for an on the go snack.
Having a slice of this brisée pastry with tofu and mushrooms as a snack makes me satisfied till the next meal.
How much does this short crust pastry case cost **?
To make this dish, I spent a total of € 5.90 and € 1.50 (ish) per portion. Cheap and put together in 40 minutes!
Product availability and suggested substitutions
I often use the brisée pastry but sometimes I like to switch it with puff pastry and it tastes amazing as well. Basically, if you want a softer dough go for puff pastry instead.
To prepare this recipe you’ll need
- non stick pan
- Mixing bowl
- Food processor
- Baking tray
- Baking paper
- food wrap film
How to make this tofu and mushroom stuffed brisée pastry – Short crust pastry
Rinse and clean up the champignon mushrooms well. Slice them roughly.
In a non-stick pan sautèe the mushrooms with olive oil and cook for 2-3 minutes then add the wine.
Add pepper, stir well and let the wine evaporate completely then add the chopped parsley and set aside.
Grab the food processor and grind the tofu and scrape it out in a bowl.
Add to the bowl 1/3 of the mushrooms without blending them and put the remnant 2/3 of them in the food processor. Blend roughly and add to the bowl.
Add the egg, salt and mix along with cornstarch and combine everything.
Cover the bowl with the food wrap film and pop in the fridge for 10 minutes.
Take the brisée dough and unroll it, prick the bottom lightly and stuff it with the mixture.
Close the bundle/case and bake according to instructions on the package. They are not all the same and may require different times and temperatures.
Mine for example was 200 ° C for 30 minutes, but you need to check your own.
- 300 g Champignon fresh mushroom
- 1 tbsp Olive oil
- pinch ground pepper
- 2 tbsp white wine
- 150 g firm tofu
- ½ tsp salt
- 1 tbsp chopped parlsey
- 1 whole egg
- 10 g cornstarch
- 1 box of brisée pastry
- Rinse and clean up the champignon mushrooms well. Slice them roughly.
- In a non-stick pan sautèe the mushrooms with olive oil and cook for 2-3 minutes then add the wine.
- Add pepper, stir well and let the wine evaporate completely then add the chopped parsley and set aside.
- Grab the food processor and grind the tofu and scrape it out in a bowl
- Add to the bowl ⅓ of the mushrooms without blending them and put the remnant ⅔ of them in the food processor. Blend roughly and add to the bowl.
- Add the egg, salt and mix along with cornstarch and combine everything.
- Cover the bowl with the food wrap film and pop in the fridge for 10 minutes.
- Take the brisée dough and unroll it, prick the bottom lightly and stuff it with the mixture.
- Close the bundle/case and bake according to instructions on the package. They are not all the same and may require different times and temperatures.
- Mine, for example, was 200 ° C for 30 minutes, but you need to check your own.
Enjoy and have a great day,
Lety
When you make one of my recipes, take a picture, tag me on instagram@lemabor, I’ll be very glad to see your creations!
Let’s be friend on Pinterest.
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