The film, “The Wife” was about a woman who had taken no credit for her husband’s literary accomplishments, even though she had written most of his books herself. Her husband was about to receive a Nobel Prize in Sweden, where much of the film had taken place. Every year for my Oscar gathering at home, I create a dish for each of the top films and for this particular movie, I put together a pastry filled bite with beef and mushrooms, reminiscent of Sweden.
Swedish Meatballs are made of beef and pork and rest in a sour cream sauce, usually ladled over egg noodles. This recipe originated in Sweden and I thought it would be fun to deconstruct this dish and add some hardy mushrooms to the mix and turn it into a bite-sized appetizer to celebrate this great film.
Mini crusts made with store-bought puff pastry are filled with sauteed mushrooms and ground beef. A big spoonful of sour cream and a few handfuls of Gruyere cheese turn the filling cheesy and make these bites into a mouthwatering sensation, especially after being baked.
Let’s just say, “They were a hit” and will turn any party or gathering into a delicious experience. The combination of flavors will remind you of a mini plate of Swedish Meatballs and can be enjoyed at an Oscar celebration or not. These bites are great with cocktails or a glass of wine, and they reheat in the oven beautifully, if you want to make them ahead of time.
1 sheet of puff pastry
1 small white onion
2 cups Button or Crimini mushrooms, roughly chopped
1/2 pound ground beef
1/2 teaspoon onion powder
1/4 teaspoon ground allspice
1/4 teaspoon nutmeg
2 tablespoons all-purpose flour
2/3 cup sour cream
2 1/2 cups Gruyere cheese, grated
salt & pepper
1/4 cup fresh parsley, optional
(Makes 24 Bites)
- Preheat oven to 400 degrees. In a large saute pan, add 2 teaspoons oil, onion and mushrooms. Saute for 3 minutes and add ground beef. Cook mixture until golden brown, about 5 minutes. Add onion powder, allspice, nutmeg, flour, 2 teaspoons salt and 1/4 teaspoon black pepper, stir to combine. Turn off heat.
- Add sour cream and 2 cups Gruyere cheese, stir until creamy.
- Remove puff pastry from packaging and cut into 2 x 2 inch squares. Gently press each piece into greased mini-cupcake pan.
- Spoon filling into each cup until it reaches the top of pastry, about 1 heaping tablespoon. Top with remaining cheese. Place pan in freezer for 8 minutes to set up.
- Bake in oven for 15-18 minutes, or until edges of pastry are golden brown. Remove and let cool for 5 minutes before removing from pan.
- Sprinkle tops with parsley and serve. Enjoy!