Made as a starter course (they are quite large may only need 1 per person) I cooked for 15 minutes then froze.
1 sheet frozen puff pastry, thawed
1 minced or finely chopped yellow onion
1 clove garlic, minced
8 oz mixed mushrooms, cleaned and rough chopped
1 tsp dry mixed herbs
2 tbsp dry white wine
1/2 cup (half of a small tub) of light cream cheese
1/2 tsp each of salt and black pepper
2 tbsp grated parmesan
Preheat your oven to 160 Gas 5
Roll out puff pastry and cut into 16 squares - depending on filling you will make 12-16 triangles
To make the filling, cook the chopped onion and garlic in a little butter
Add chopped mushrooms and herbs and cook until the mushrooms have released most of their liquids.
Add the wine and continue to cook until the liquid is mostly evaporated.
Remove from heat and stir in the cream cheese until smooth, also adding the salt and pepper.
Mix in the parmesan and then spoon the filling into the centre of each square.
Brush 2 sides of the square with water and fold into a triangle pinching the edges.
Cut a hole in the middle for heat to escape and brush with beaten egg.
