1 tablespoon plus 2 teaspoons fresh thyme leaves, divided
¾ teaspoon salt, divided
¼ teaspoon ground black pepper, divided
2 tablespoons all-purpose flour
1 cup whole milk
⅛ teaspoon ground nutmeg
2 sheets puff pastry
1 large egg
1 tablespoon water
Instructions
Preheat oven to 400°.
Line a rimmed baking sheet with parchment paper. Set aside.
In a large nonstick sauté pan, melt 1 tablespoon butter over medium-high heat. Add mushrooms, 1 tablespoon thyme leaves, ½ teaspoon salt, and ⅛ teaspoon pepper. Cook, stirring occasionally, until mushrooms are tender, 3 to 4 minutes. Let cool slightly. When mushrooms are cool enough to handle, chop nely. Set aside.
In a small sauté pan, melt remaining 2 tablespoons butter over medium heat. Add our, whisking and cooking until a smooth paste (a roux) forms, 1 to 2 minutes. Add milk, remaining 1⁄4 teaspoon salt, remaining ⅛ teaspoon pepper, and nutmeg, whisking and cooking until sauce thickens and is smooth and creamy. Add chopped mushrooms, stirring to incorporate. Remove from heat, and let cool.
On a lightly floured surface, scatter remaining 2 teaspoons thyme leaves. Unfold pu pastry on top of leaves, pressing gently so they adhere to pastry. Using a sharp knife, cut 3-inch squares from puff pastry sheets.
Fill each square with a scant 1 tablespoon mushroom mixture. Fold over into a triangle, pressing edges together using the tines of a fork. Place pastries 2 inches apart on prepared baking sheet, or refrigerate in a covered container for up to 2 hours before baking.
In a small bowl, combine egg and water, whisking to blend. Brush surface of pastries with egg wash just before baking.
Bake until pastries are light golden brown, approximately 12 minutes.
Serve immediately.
Recipe by TeaTime Magazine at https://teatimemagazine.com/roasted-mushroom-puffs-recipe/