Mushroom puff pastry pockets

Ingredients for 3 servings:

• 200 g mushrooms, brown
• 100 g crème fraîche
• 1 onion(s)
• 1 garlic clove(s)
• 275 g puff pastry, fresh, from the refrigerated section
• e.g. salt and pepper
• Sugar
• 2 tsp condensed milk
• Oil, for frying

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

as a starter or main course, super tasty and hearty

Peel and finely dice the onion. Fry in a little oil in a pan and sauté. Clean the mushrooms, cut them into thin slices, add them to the onions and sauté. Then stir in the crème fraîche, add the fresh garlic using a garlic press and season with salt, pepper and sugar. Preheat the oven to 220°C (top/bottom heat). Roll out the puff pastry on a baking sheet lined with baking paper and cut into six equal-sized rectangles (preferably square). Place 1-2 tablespoons of the hot mushroom mixture into the center of each puff pastry, then fold it into a triangle and press the edges together firmly. Brush the top with condensed milk. Bake in the oven on the middle rack for about 15 minutes, until the puff pastry is golden brown. Serve hot!