Kale and Mushroom Puff Pastry Squares

With the holiday season officially kicked off, I’m starting to think of simple seasonal recipes that take minimal effort but pack a major flavor punch. The creamy goat cheese, meaty mushrooms and buttery puff pastry are a delightful pairing. These can be served as an appetizer or side dish – I especially love these with beef tenderloin or salmon. If you expect a smaller crowd, simply cut this recipe in 1/2 and use 1 puff pastry sheet instead of the whole package.

1. Preheat oven to 400. Lightly coat 2 mini muffin tins with nonstick spray (alternatively, you can line 2 baking sheets with parchment paper).
2. Cut each puff pastry sheet into 9 squares. If using mini muffin tins, place 2 squares in each row (until you run out of puff pastry), spacing them out so they have room to puff up. If using baking sheets, place 9 squares onto each sheet.

3. Heat olive oil in a large skillet over medium heat and add garlic and onion. Cook for about 3 minutes, or until fragrant. Add mushrooms and kale and continue to cook for 3 minutes longer, or until the kale is wilted and mushrooms are lightly golden brown. Season with salt and pepper. Add goat cheese and stir until melted.

4. Allow the kale mixture to cool slightly, then scoop evenly onto each puff pastry square. Sprinkle each square with grated Parmesan cheese and drizzle with olive oil. Bake for 18 minutes, rotating the pans halfway through baking.

5. Once out of the oven, allow to cool for 5 minutes before serving.

Kale and Mushroom Puff Pastry Squares

Makes 18 squares

All you need:

1 (17.3 ounce) package puff pastry, thawed

2 tablespoons olive oil, plus more for drizzling

3 peeled garlic cloves, minced

1/2 sweet onion, finely diced

4 ounces sliced shiitake mushrooms

1 bunch lacinato kale, thinly sliced

1/4 teaspoon kosher salt

Freshly ground black pepper, to taste

1 (4 ounce) log plain goat cheese (or sub cream cheese)

Grated parmesan cheese, for topping

All you do:

1. Preheat oven to 400. Lightly coat 2 mini muffin tins with nonstick spray (alternatively, you can line 2 baking sheets with parchment paper).
2. Cut each puff pastry sheet into 9 squares. If using mini muffin tins, place 2 squares in each row (until you run out of puff pastry), spacing them out so they have room to puff up. If using baking sheets, place 9 squares onto each sheet.
3. Heat olive oil in a large skillet over medium heat and add garlic and onion. Cook for about 3 minutes, or until fragrant. Add mushrooms and kale and continue to cook for 3 minutes longer, or until the kale is wilted and mushrooms are lightly golden brown. Season with salt and pepper. Add goat cheese and stir until melted.
4. Allow the kale mixture to cool slightly, then scoop evenly onto each puff pastry square. Sprinkle each square with grated Parmesan cheese and drizzle with olive oil. Bake for 18 minutes, rotating the pans halfway through baking.
5. Once out of the oven, allow to cool for 5 minutes before serving.