Cream cheese and mushroom pastry
- 500 g mushrooms
- 200 g plain cream cheese
- 2 packets of puff pastry
- 1 egg yolk
- grated cheese
- oil, salt and pepper
Set aside 2 or 3 of the mushrooms. Wash the rest, dice finely, then sauté in a heated non-stick pan with a little oil. 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. Press the edges to seal and brush the top with egg yolk. Sprinkle with finely chopped dill and grated cheese. Thinly slice the remaining mushrooms and arrange on top. Drizzle with olive oil and 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.