Flaky Mushroom Patties That Disappear in Minutes

Q: Can I Make Indian Puff Pastry with Mushrooms in Advance?

Yes, you definitely can make your Mushroom Patties in advance! Actually, I like to make mine the night before and enjoy them at room temperature. I can understand why you would think that they are best hot and fresh out of the oven, and I admit that to enjoy your baked dish fresh is almost always what I recommend here! However, I find that when you leave the patties rest at room temperature, especially homemade ones, they will become even puffier the next day, and they are even flakier! If you choose to prepare your mushroom patties in advance, simply store them in an airtight container, and leave it at room temperature overnight, then in the fridge for about 4 days.

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About this recipe

Crispy, flaky Indian Mushroom Puff Pastry Patties packed with a savory spiced filling. A perfect vegetarian lunch or dinner that is easy to make and impossible to resist.

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Do you love puff pastry? They make for some amazing snacks, and an iconic Indian snack are patties, also known as puffs!

My favourite puffs were the potato puffs, where I’d enjoy them very frequently either at school or just on any casual day, where I’d take my bike to the same bakery and pick up some freshly made potato patties. I think a lot of the time my family wasn’t even aware that I went out to go pick up those patties! I would just eat them on my bike ride home. Perhaps don’t eat and bike, but honestly it’s India, and there you have more free passes on the roads, let’s just be honest!

Other awesome filling ideas for patties include paneer patties or keema patties. However, while not an actual menu item, I wanted to branch out from the classics and try a new filling - here we are with mushrooms!

I don’t know about you but I totally love mushrooms! I find they’re a great way to add body for vegetarians. As strange as it sounds, I do describe mushrooms as “meaty” because of the chewiness and texture they provide.

Golden baked mushroom puff pastry patties served with red chutney on a wooden board.

This mushroom filling for our puff pastry mushroom patties will definitely bring on the flavour! We’ll add some classic spices and tomatoes to add some richness to our filling. There’s no need for me - or perhaps yourself - to complain about not having great Indian bakeries here because this mushroom puff patty recipe is quite easy to follow and incredibly delicious! I am quite proud that I’ve achieved the best patties at home ever with this recipe! The puff pastry is so flaky and the patties themselves rose so well! These Mushroom Puff Patties certainly were my way of putting my heart on a plate with one of my favourite snacks, so if you want to do the same, then be sure to try these out as part of your Live to Cook one-month challenge! You can get started on your cooking journey for free by signing up to my email newsletter, plus all of my latest recipes will be sent straight to your inbox!

Golden baked mushroom puff pastry patties on a wooden board with a small bowl of red chutney.

To get a demonstration on how we prepare our mushroom filling and how to assemble and bake the mushroom patties, be sure to watch the video! If you’re not already, please remember to subscribe to my YouTube channel, and don’t forget to press the bell button so you’re notified when all of my latest recipe videos are live! Let’s get baking!

Golden baked mushroom puff pastry patties on a wooden board with a small bowl of tomato sauce for dipping.

Tips for This Mushroom Patties Recipe Indian-Style

Don’t unroll the puff pastry if the dough is still frozen. Allow the puff pastry to naturally defrost in the refrigerator, then gently unroll the pastry
Work quickly to prevent the puff pastry from thawing too much. Preferably, once you have assembled the mushroom patties/puffs, refrigerate for 10 minutes or so to chill the pastry before baking.
Make sure the mushroom filling has completely cooled down before stuffing it in the puff pastry
Let the patties/puffs rest for a few minutes after baking to allow the pastry to cool down. This helps the flakes of the puff pastry to be crispy and light as the air built up inside them gently escapes.
Don’t open the oven door at all while baking and you will be guaranteed perfect patties/puffs every time.

Golden-brown mushroom puff pastry on white parchment paper, showing crispy, flaky layers.

Tools Needed to Make Mushroom Patties

Golden crispy mushroom puff pastry triangles on a wooden board with ketchup in a small white bowl.

Ingredients to Make Indian-Style Mushroom Puffs

All ingredients and their quantities are listed in the FULL PRINTABLE RECIPE CARD, which you can find by scrolling to the bottom of this post or by pressing the “Jump to Recipe” button. You can also save the recipe for later and scale the ingredient quantities based on how many mushroom patties you’re willing to make - the amount of ingredients for the filling and the puff pastry you’ll need will automatically adjust for you!

Ingredients for mushroom puff pastry arranged in bowls: diced mushrooms, chopped cilantro, red peppers, minced garlic, diced onions, spices, egg, and olive oil.

For the Mushroom Filling

Olive oil: To sauté all of our ingredients together. If you want, you could also use ghee, but I like the flavour of olive oil here.
Cremini mushrooms: The star of our filling, of course! Pretty much any kind of mushroom you’d like, such as baby bellas or even white button mushrooms. I just like the earthiness of cremini mushrooms.
Tomato: My favourite kind of tomatoes are tomatoes on the vine. I get the organic ones because they have more flavour than conventional tomatoes.
Shallots: If you don’t have shallots, you could technically substitute with red onions. I mention in my free guide to explore your potential in the kitchen, Make Cooking Fun!!, that if you have a suitable substitute, then you should indeed use it! However, I do recommend the shallots because they do give off a good sweet flavour that red onions can’t replicate, so the results won’t be identical. I do love to switch between onions and shallots depending on the sweetness I’m going for.
Spices: Cumin seeds, deggi mirch, turmeric, ground coriander, garam masala, and of course salt.
Green chillies: A key in Indian cooking! They add some nice heat without being too strong. You can use more or less depending on the spice preference of yourself or of those you’re making these Mushroom Puff Patties for!
Ginger-garlic paste: I like to make a big batch and freeze it, so I’m using one of my pre-made frozen cubes of ginger-garlic paste.
Cilantro: To add some aroma and bring the mushroom filling together.

For the Mushroom Patties

Puff pastry sheets: Puff pastry is one of those things where you really can just get it from the store and it’s fine. It is just way too difficult to make it yourself, but if you really want to, then go for it!
Egg: Optional but recommended to use for an egg wash over the puff pastry to get a golden brown colour. If you don’t eat eggs, then you can skip the egg wash.
Water: To add to your egg to make the egg wash for topping the puff pastry.

How to Make Mushroom Puff Patties

For the Mushroom Filling

Place the chopped mushrooms on a pan, cover the pan with a lid and set the heat to low to medium-low. Cook gently until mushrooms has released most of their water and have reduced by half.

Remove the lid and cook until most of the water has evaporated. Set the mushrooms aside and wipe the pan clean.

Return the pan to the stove, set heat on medium and once hot, add olive oil, ginger-garlic paste, cumin seeds and green chillies. Sauté until fragrant for 3-4 minutes and then add the shallots.

Olive oil and whole cumin seeds heating in a stainless steel pan on the stovetop.

Ginger-garlic paste, cumin seeds, and green chillies sautéing in olive oil in a pan on the stove.

Sautéing cumin seeds, ginger-garlic paste, green chillies and sliced shallots in olive oil in a pan.

Sautéing ginger-garlic paste, cumin seeds, and green chillies in olive oil in a dark pan on a stovetop.

Cook until the shallots soften slightly and have become translucent. Add the dried spices and cook for 2-3 minutes.

Sautéing diced shallots and green chillies in olive oil in a dark pan on a stovetop with a wooden spoon.

Sautéed diced shallots, ginger-garlic paste, and green chilies cooking in olive oil in a dark pan on the stovetop.

Hand holding a spoon with red spice powder over a bowl of spices during mushroom patty preparation.

Cumin seeds being measured in a metal spoon over a pan during the sautéing step of mushroom patty preparation.

Then add tomatoes, and sauté until the tomatoes soften slightly.

Diced red tomatoes being added to a pan with cooked yellow lentils and spices on a stovetop.

Diced red peppers and green peas sautéing in a pan with a wooden spoon, during the tomato cooking step.

Add the prepared mushrooms, generous pinch of salt, garam masala and mix well. Once the mixture is warmed through, add cilantro and taste and adjust for seasoning.

Wooden spoon holding garam masala powder over a white bowl filled with the spice mixture for mushroom patties.

Sautéed mushroom mixture with diced tomatoes and spices in a pan with wooden spoon, cooling before filling pastry.

Sautéed diced tomatoes and mushrooms with fresh cilantro in a skillet on stovetop.

Sautéed mushroom mixture with tomatoes, peas, and fresh cilantro in a non-stick pan, ready to cool before stuffing.

Allow the mixture to cool down to room temperature before stuffing in the puff pastry.

For the Patties

Preheat your oven to 400 F, preferably in convection mode if your oven has this setting.

Lightly whisk an egg and set aside.

Whisking an egg in a white bowl with a fork, with parchment paper visible nearby.

Hand whisking egg in a white bowl on a dark surface for the mushroom patties recipe.

Unroll the puff pastry and do not remove the parchment. Cut the puff pastry into squares using a knife or a pizza wheel.

Puff pastry sheet on parchment paper with a bowl of mushroom filling and an egg beside it, ready for assembly.

Unrolled puff pastry being cut into squares with a pizza wheel, with mushroom filling and egg nearby.

Add 2-3 spoonfuls of the mushroom mixture at near the center of the square.

Hand filling puff pastry squares with mushroom mixture on parchment paper, with egg wash and wooden egg holder nearby.

Fold the square diagonally into a rectangle and align the edges. Press very lightly to bring the seams together to seal.

Mushroom mixture being spooned onto puff pastry squares for folding into patties.

Folding puff pastry squares diagonally over mushroom filling to form triangular pastries, with egg and wooden bowl nearby.

Folded mushroom puff pastry triangles on parchment paper, ready for egg wash and baking.

Brush the tops of the pastry with the egg wash and place the prepared puffs/patties on the baking sheet and place the baking sheet in the middle rack of the oven.

Hand brushing whisked egg onto puff pastry square with black pastry brush over white bowl.

Brushing egg wash onto folded puff pastry triangles with a black pastry brush on parchment paper.

Bake for 22 minutes or until the puffs/patties are flaky and golden brown all over.

Four golden-brown mushroom puff pastry patties cooling on parchment paper, flaky and crispy.

Set aside on a cooling rack and let it rest for 15-20 minutes.

Golden brown baked mushroom puff pastry patties cooling on a wire rack.

Serve with your favourite dipping sauce and enjoy!

Golden mushroom puff pastry triangles being dipped in red sauce on a wooden board.

Golden baked mushroom puff pastry held in hand, revealing mushroom filling, served with red dipping sauce.

Serving Suggestions for Mushroom Patties

Puff patties of all kinds are typically served as a snack. To be honest with you, I would also have them for lunch at my school’s cafeteria! Furthermore, when I’ve purchased them or made them, I’ve loved to have them for breakfast. So, there’s not really a right or wrong time to enjoy some flaky mushroom patties! If enjoying your Mushroom Patties as a snack, perhaps sip on a nice cold drink. What comes to mind that would pair well with your Indian puffs could be an Mango Lassi, Iced Gingerbread Chai Latte, or Kesar Pista Lassi to contrast the heat from the filling. If you want a really cozy experience, then I recommend you pair your mushroom patties with some hot Indian milk tea (chai), such as a Turmeric Chai Latte or Rose Chai.

Now, patties are incredible with some sort of dipping sauce! There are lots of ideas to choose from:

Cilantro-Mint Chutney
Tamarind Chutney
Tangy Amla Chutney: Indian gooseberry
Naryal Chutney: 3 ideas for coconut chutney!

To be honest with you, I just love to enjoy them with ketchup - you can’t go wrong with that!

Golden-brown mushroom puff pastry triangles on a wooden board with a small bowl of ketchup for dipping.

Can I Make Indian Puff Pastry with Mushrooms in Advance?▼

Yes, you definitely can make your Mushroom Patties in advance! Actually, I like to make mine the night before and enjoy them at room temperature. I can understand why you would think that they are best hot and fresh out of the oven, and I admit that to enjoy your baked dish fresh is almost always what I recommend here! However, I find that when you leave the patties rest at room temperature, especially homemade ones, they will become even puffier the next day, and they are even flakier! If you choose to prepare your mushroom patties in advance, simply store them in an airtight container, and leave it at room temperature overnight, then in the fridge for about 4 days.

Golden baked mushroom puff pastry patties on a wooden cutting board, showing flaky, crispy exterior.

Other Tempting Puff Pastry Recipes

Other Amazing Mushroom Recipes!

Healthy Creamy Pumpkin Pasta with Mushrooms

Let me know what you think of this recipe in the comments! If you’ve tried this recipe, be sure to post it on social media and tag it with #cookingwithanadi and mention me @cooking.with.anadi. Thank you!

Recipe by Anadi Misra

Mushroom Patties - Indian Mushroom Puff Pastry

Crispy, flaky Indian Mushroom Puff Pastry Patties packed with a savory spiced filling. A perfect vegetarian lunch or dinner that is easy to make and impossible to resist.

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25 min

Prep

40 min

Cook

15 min

Rest

1 hr 20 min

Total

patties

medium

Level

Ingredients

Tap any quantity to scale

For the mushroom mix

(30 ml) olive oilShop →
(400 g) mushrooms(cut into 1 inch dice)
green chiles(finely chopped)
(15 g) ginger-garlic paste · make your own
tomatoesShop →
shallots
(3 g) cumin seedsShop →
(3 g) deggi mirchShop →
(1 g) turmericShop →
(5 g) coriander powderShop →
(3 g) garam masalaShop →
salt(to taste)Shop →
cilantro(finely chopped, for garnish)

For the patties

puff pastry(10" x 10", thawed in the refrigerator)
egg(whisked well with 1 tsp water)

Instructions

For the filling

1
Place the chopped mushrooms on a pan, cover the pan with a lid and set the heat to low to medium-low. Cook gently until mushrooms has released most of their water and have reduced by half.
Place the chopped mushrooms on a pan, cover the pan with a lid and set the heat to low to medium-low. Cook gently until mushrooms has released most of their water and have reduced by half.
2
Remove the lid and cook until most of the water has evaporated. Set the mushrooms aside and wipe the pan clean.
Remove the lid and cook until most of the water has evaporated. Set the mushrooms aside and wipe the pan clean.
3
Return the pan to the stove, set heat on medium and once hot, add olive oil, ginger-garlic paste, cumin seeds and green chillies. Sauté until fragrant for 3-4 minutes and then add the shallots. Cook until the shallots soften slightly and have become translucent.
Return the pan to the stove, set heat on medium and once hot, add olive oil, ginger-garlic paste, cumin seeds and green chillies. Sauté until fragrant for 3-4 minutes and then add the shallots. Cook until the shallots soften slightly and have become translucent.
4
Add the dried spices and cook for 2-3 minutes. Then add tomatoes, and sauté until the tomatoes soften slightly. Add the prepared mushrooms, generous pinch of salt, garam masala and mix well. Once the mixture is warmed through, add cilantro and taste and adjust for seasoning.
Add the dried spices and cook for 2-3 minutes. Then add tomatoes, and sauté until the tomatoes soften slightly. Add the prepared mushrooms, generous pinch of salt, garam masala and mix well. Once the mixture is warmed through, add cilantro and taste and adjust for seasoning.
5
Allow the mixture to cool down to room temperature before stuffing in the puff pastry.
Allow the mixture to cool down to room temperature before stuffing in the puff pastry.

For the mushroom patties

1
Preheat your oven to 400 F, preferably in convection mode if your oven has this setting.
Preheat your oven to 400°F (204°C), preferably in convection mode if your oven has this setting.
2
Lightly whisk an egg with 1 tsp of water and set aside. This is the egg wash.
Lightly whisk an egg with 1 tsp of water and set aside. This is the egg wash.
3
Unroll the puff pastry and do not remove the parchment. Cut the puff pastry into squares using a knife or a pizza wheel and add 2-3 spoonfuls of the mushroom mixture at near the center of the square.
Unroll the puff pastry and do not remove the parchment. Cut the puff pastry into squares using a knife or a pizza wheel and add 2-3 spoonfuls of the mushroom mixture at near the center of the square.
4
Fold the square diagonally into a rectangle and align the edges. Press very lightly to bring the seams together to seal.
Fold the square diagonally into a rectangle and align the edges. Press very lightly to bring the seams together to seal.
5
Brush the tops of the pastry with the egg wash and place the prepared puffs/patties on the baking sheet and place the baking sheet in the middle rack of the oven.
Brush the tops of the pastry with the egg wash and place the prepared puffs/patties on the baking sheet and place the baking sheet in the middle rack of the oven.
6
Bake for 22 minutes or until the puffs/patties are flaky and golden brown all over.
Bake for 22 minutes or until the puffs/patties are flaky and golden brown all over.
7
Set aside on a cooling rack and let it rest for 15-20 minutes. Serve with your favourite dipping sauce and enjoy!
Set aside on a cooling rack and let it rest for 15-20 minutes. Serve with your favourite dipping sauce and enjoy!

Nutrition per serving

231

Calories

Protein

22g

Carbs

14g

Fat

Fiber

Sugar

391mg

Sodium

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Tested & written in Anadi’s kitchen

Tips for This Mushroom Patties Recipe Indian-Style

Tools Needed to Make Mushroom Patties

Ingredients to Make Indian-Style Mushroom Puffs

For the Mushroom Filling

For the Mushroom Patties

How to Make Mushroom Puff Patties

For the Mushroom Filling

For the Patties

Serving Suggestions for Mushroom Patties

Other Tempting Puff Pastry Recipes

Other Amazing Mushroom Recipes!

Mushroom Patties - Indian Mushroom Puff Pastry

Ingredients

Ingredients

For the mushroom mix

For the patties

Instructions

For the filling

For the mushroom patties

Nutrition per serving

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Mushroom Patties - Indian Mushroom Puff Pastry

Tips for This Mushroom Patties Recipe Indian-Style

Tools Needed to Make Mushroom Patties

Ingredients to Make Indian-Style Mushroom Puffs

For the Mushroom Filling

For the Mushroom Patties

How to Make Mushroom Puff Patties

For the Mushroom Filling

For the Patties

Serving Suggestions for Mushroom Patties

Other Tempting Puff Pastry Recipes

Other Amazing Mushroom Recipes!

Mushroom Patties - Indian Mushroom Puff Pastry

Ingredients

Ingredients

For the mushroom mix

For the patties

Instructions

For the filling

For the mushroom patties

Nutrition per serving

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