Mushroom and Goat Cheese Pastelillo

1 sheet of puffed pastry, thawed in the refrigerator since the night before

½ recipe for Balsamic Mushrooms

4 oz (120 ml) package of goat cheese

2 Tbs. (30 ml) butter, melted

A bit of flour or cornstarch to roll out the puffed pastry

1. I’ll be honest… I do not measure a lot. So I do not know how large I roll out the puffed pastry, but just enough to make 4 medium sized squares to make into these pastelillos. Each pastelillo serves one not so big eater.
2. So before you start rolling out, dust your surface and rolling pin with some whole wheat flour or cornstarch so the pastry does not stick to either one. Cut the pastry into 4 squares as even as possible.
3. Lay one of your squares in a diagonal with one corner facing you directly. Add about 1 ounce of the cream cheese and about ¼ of you mushroom mixture in the half of the square closest to you, leaving about ¼ inch clearance around the edges. Now, overlap the free side of the square on top of the mixture and pinch all the open sides with a fork to close tightly. Repeat with the 3 remaining squares.
4. Lay them flat on a cookie sheet lined with parchment paper and place in the fridge for a few minutes, while the oven preheats to 350F (175C). I do this because the climate in PR is too hot and usually my pastry tends to give me a bit of trouble by the time I get to the last few squares. This way the pastry kind of cools off and we make sure it will turn our flaky in the end product.
5. Brush them with a bit of melted butter on top to help them brown nicely. Bake the pastries in the oven for about 20-25 minutes, or until the pastry is golden brown. The smell will tell you when they’re done.

Enjoy them with a great salad on the side for a light lunch or a light dinner.