Wild Mushroom Puff Pastry Tartlets

Golden puff pastry topped with a mixture of onion, herbs and both wild mushrooms and white mushrooms. Perfect as an appetiser/starter, and can be eaten hot or cold. Feel free to use your own mix of mushrooms if you prefer.

If you suspect I’ve been replaced by a clone, ask them if they like mushrooms. If they respond with anything other than a fervoured speech declaring their love for mushrooms, they’re a clone. My clone wouldn’t have the capacity to comprehend how wonderful mushrooms are. But moving on to the tartlets…

Yield; 15 tartlets (96 kcal per tartlet) Cook time; 25 minutes (in total)

You’ll need;

  1. One tablespoon of non-dairy margarine, I used Vitalite
  2. One small brown onion, minced
  3. Three cloves of garlic, minced
  4. 500g(1lb 1.5oz) mushrooms, thinly sliced
  5. One tablespoon of both dried tarragon and dried parsley
  6. Two tablespoons of non-dairy single cream, I used Alpro soya cream
  7. Salt and black pepper to taste
  8. 320g(11oz) ready made puff pastry, I used JusRol
  9. A couple of tablespoons of non-dairy milk


  • In a large frying pan over a medium heat, melt the margarine. Once melted, add the onion and garlic, cook for five minutes.
  • Then add the mushrooms, cream, herbs and season with salt and pepper. Fry for around five minutes, or until the liquid has evaporated. It might seem like a lot of mushrooms, but they will cook down considerably.
  • Once cooked, set aside until the mushrooms have cooled to room temperature. Then refrigerate.
  • Preheat the oven to 220ºC/200ºC fan assisted/400ºF
  • I used JusRol ready rolled puff pastry, but if you’re using a block then roll out 320g until you get a 35cm x 23cm (14”x9”) rectangle. With the longest side of the pastry facing you, slice it into three horizontal pieces. Then divide each third into five equal squares.
  • Add a heaped tablespoon of the mushroom mixture onto the centre of each square of pastry. Brush the edges of the pastry with a little non-dairy milk. Place onto a lined baking tray and bake for ten minutes, or until the pastry has risen and become golden.
  • Transfer onto a cooling tray if you want to serve them cold, or eat them whilst hot.


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