These party-approved puff pastry appetizers are stuffed with goat cheese, spinach and mushrooms. They are a great vegetarian option for entertaining and are beyond delicious!
Preheat the oven to 400 degrees F. Remove puff pastry from the freezer to thaw according to package instructions.
Heat butter in a medium skillet over medium heat until melted.
Once hot, add the diced mushrooms. Saute until the mushrooms are softened, about 4-6 minutes. Add the shallot and continue cooking until the shallot is tender, about 3-4 minutes.
Add garlic, chopped spinach, parsley, salt, and pepper, stirring to combine. Top with a lid and cook until the spinach is completely wilted, just a few minutes.
Transfer mushroom filling to a heat safe mixing bowl with the goat cheese. Use a spatula or fork to combine.
Once the pastry is mostly thawed (it should be pliable but not completely room temperature), gently roll with a rolling pin just 3-4 times. This makes the pastry easier to pat into the muffin tins.
Use scissors or a knife to slice the puff pastry into 24 pieces of 2x3 inch rectangles.
Pat each pastry square into a mini muffin tin so that the pastry covers most of the tin. Fill with about 2 teaspoons (a scant tablespoon) of filling. Fold pastry corners into the center, pinching to close. If the edges don't stay closed, use a drop of water to seal them in place.
Bake for 15-18 minutes at 400 degrees F, or until golden brown.
When the pastries are golden brown and flaky, remove from the oven. Turn out of the muffin pan and enjoy hot.
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Notes
Spinach: Roughly tear the spinach using a knife or your hands. 1 and ½ cups frozen spinach can be used in place of fresh as needed. Squeeze excess liquid from the spinach with a cheese cloth or towel. Add at the same step as the goat cheese.
Puff pastry sheets can be found in the freezer aisle. I use these Pepperidge Farms frozen pastry dough sheets, which fill exactly 24 mini muffin tins.
A regular muffin tin can be used but will yield dumpling-like puff pastries instead of mini muffins.
Storage and reheating: Let cool before refrigerating in a closed container. To reheat in the oven, wrap in foil and heat at 350F for 15-20 minutes.