Hearty Puff Pastry

For hearty puff pastry, clean the mushrooms and cut them into thin slices. Fry the mince in the oil, then add the mushrooms and fry together.

Add the paradeis pulp and fry it a little bit. Extinguish the mixture with red wine and let it simmer a bit. In the meantime, finely chop the washed parsley, add the parsley and cream and mix. Season with salt and pepper.

Beat the egg and whisk with a fork. Roll out the puff pastry, cut out circles with a cookie cutter or a small glass. Place a small portion of filling on each circle, brush the edges with egg, place a second pastry circle on top and press the edges together with your fingers.

Brush with egg and bake in a preheated oven at 180 °C for about 20 minutes until golden brown.

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