Puff pastry mushroom pies

1. You can use fresh or frozen mushrooms for the filling. Defrost frozen mushrooms in advance. Boil fresh wild mushrooms for 10-15 minutes in advance. Finely chop the mushrooms and fry in a preheated frying pan until the liquid evaporates, about 4-5 minutes.

2. Add finely diced onion. Fry over low heat until the onion is soft, about 4-5 minutes.

3. Salt and pepper to taste. Add finely chopped herbs and sour cream, stir. Heat over low heat for 1-2 minutes, stirring. Remove from heat and cool.

4. Defrost the finished puff pastry. Sprinkle a little flour on the work surface. Roll out the puff pastry to a thickness of 2 mm, approximately 40 by 20 cm in size. Then cut into 4 identical rectangles.

5. Grease the edges of each piece with egg white. Put 1 tbsp of mushroom filling on one side and cover with the other side.

6. Press the edges of the piece well with a fork. The pies can be “fastened” with a fork on one edge, as in the photo on the left, or on three sides, as in the photo on the right.

7. Make pies from the remaining layer of dough in the same way. Pour a little water or milk into the yolk, mix and grease the surface of the pies. Sprinkle sesame seeds on top, if desired. On the pies, “fastened” on three sides, make several punctures with a fork to allow steam to escape.

8. Place the baking sheet in an oven preheated to 200 degrees and bake until golden brown.

9. The puff pastry mushroom pies are ready. And now it’s time to drink some tea with delicious puff pastries with mushroom filling.