Cream cheese and mushroom fingers
- 500 g mushrooms
- 200 g plain cream cheese
- 2 packets of puff pastry
- 1 egg yolk
- cumin seeds
- grated cheese
- oil, salt and pepper
Wash the mushrooms, dice finely, then sauté in little oil in a heated, non-stick pan. You won’t need to add any liquid, as the mushrooms will release their juices as they cook. Season with salt and pepper, then fry until golden. Leave to cool, then combine gently with the cream cheese.
Lay one of the puff pastry sheets flat, carefully spread with the mushroom mixture, then cover with the other sheet of pastry. Cut into finger-width strips and twist each strip two or three times. Brush with egg yolk, sprinkle with cumin seeds or grated cheese to taste, then bake in the oven at 220°C until golden.
Tip: The mushroom and cream cheese filling can be made in advance and kept in the fridge overnight, making these tasty fingers even quicker to prepare.