Who doesn’t love a big plate of gravy dripping, cheese squeaking poutine? Well in Canada at least.
I’ve taken some of the best parts of poutine and created these wonderful little bites of perfection. Fries, cheese and a rich mushroom gravy all surrounded by a buttery crust that fit into the palm of your hand.
Recipe courtesy of Heather Lang from The Tasty Gardner
Prep Time: 10 minutes | Cook Time: 1 hour and 30 minutes (includes cooling time) | Makes: 24
1 tbsp olive oil
3 cups sliced cremini mushrooms
1 medium onion, sliced
3 tbsp flour
1 cup beef broth, vegetable broth, dark beer or combination of any of those three
1 tsp dried thyme
4 sheets puff pastry, thawed
2 cup shoestring French fries
1 cup cheese curds
- In a large sauté pan over medium heat the oil until shimmering. Add the onions and mushrooms and cook until caramelized about 30-40 minutes.
- Sprinkle the mushrooms with flour and cook for 1 minute.
- Add your liquid of choice and increase to high. Bring to a boil and stir until thickened. You want your gravy very thick.
- Place mushroom gravy in a long narrow dish and place in fridge. You want the mixture to be cold when you assemble to keep the pastry from getting super soggy. By putting it in a long dish you are giving it more surface area to cool quicker. Should only take about 20 minutes.
- Cook your French fries according to package directions. Cut into smaller pieces.
- Preheat oven to 425 degrees. Roll out your first sheet of pastry.
- Make little hills of about 1 tbsp fries, mushroom gravy and cheese. Brush some water around the edges of the hills and place the second sheet on top. Press the dough down around the little hills to seal in the ingredients.
- Using a pizza/pastry roller or a knife cut the little packages into individual pockets. Place on a cookie sheet lined with parchment and bake for 15-20 minutes until golden.