Puff pastry parcels with cream cheese and mushroom filling

Ingredients for 6 servings:

• 12 sheets of puff pastry (frozen)
• 750 g mushrooms
• 1 cup herb cream cheese
• 3 small onions
• 1 bunch of parsley
• 2 egg yolks
• some oil

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Lay the puff pastry sheets out on a baking sheet and let it thaw about 30 minutes before use. Clean the mushrooms, remove the stems, slice them thinly (or halve them again depending on their size!), and fry them in a little oil. Meanwhile, peel the onions, dice them, mix them with finely chopped parsley, and add them to the mushrooms. Sauté this mixture until the mushrooms are soft and the onions are translucent. Preheat the oven to 200°C. Pour the finished mushroom and onion mix into a bowl and stir in the herb cream cheese to melt it. Brush the puff pastry sheets all over with egg yolk to ensure the edges stick together during baking. Now pour the mushroom filling onto the puff pastry, fold everything over to form a pocket, and press the edges together with a fork. Bake the whole thing in the preheated oven at 200°C for 20 minutes. A simple salad or a roasted piece of chicken, turkey or pork is a good side dish.