Mushroom pockets

Ingredients for 1 servings:

• 300 g mushrooms
• 15 ml oil
• 15 ml Cremefine
• 1 garlic clove(s)
• 1 pack of puff pastry from the refrigerated section (230 g)
• e.g. chives or parsley
• salt and pepper
• 1 egg yolk for brushing, if desired

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

Mushroom bun. Makes 6 pockets.

Preheat the oven to 190°C. Brush the mushrooms and slice them. Finely chop the garlic. Heat the oil in a pan and briefly sauté the mushroom slices. Skim off any excess water. Add the garlic and sauté briefly. Season with Cremefine, herbs, salt, and pepper, and let cool. Using a ravioli maker (12 cm diameter), cut out the dough and fill with the mushroom mixture. Press down firmly. Place on baking paper. Brush with egg yolk, if desired. Bake for 20 minutes. A tomato salad goes well with this. Tip: If you don’t have a ravioli maker, you can cut it into 6 equal-sized squares. I use the leftover dough from the ravioli maker to make little appetizers with grated cheese as an aperitif.