New Year's shuttlecocks with mushroom pate

Small, mouth-watering New Year's oxballs with mushroom pâté, an elegant and convenient portioned snack that will be immediately sorted into plates.

Cooking time 40 minutes


Puff pastry 300 g

Porcini mushrooms (frozen) 300 g

Vegetable oil 2 tbsp. l.

Cream 10% fat. 50 ml

Onion 1 pc

Garlic clove 2 pcs

Dill sprigs 2-3 pcs

Egg 1 pc




Peel the onion and garlic and chop finely. Fry the onion and garlic in vegetable oil.

Defrost the mushrooms and drain the liquid.

Add the mushrooms to the pan and fry for 3-5 minutes. Add cream and simmer for 5-7 minutes. Season with salt and pepper.

Defrost the puff pastry and roll it into a layer, 0.5 cm thick.

Cut out circles with a glass, cut out the same number of rings with a mold of a smaller diameter.

Fold two different pieces on a baking sheet lined with parchment and brush with a beaten egg.

Bake in an oven preheated to 180 degrees C for 5-7 minutes, until golden brown. Take out and let cool.

Cool the filling and put in a blender bowl, beat well and put in the cold for 1 hour.

Using a pastry bag, put the filling in the valovan and decorate with herbs.

Serve on a platter with salad leaves.

Happy New Year!