This recipe serves 6

Puff pastry with mushrooms

2 each large onions, thinly chopped
2 Tbsp oil
2-3 cup fresh buttons mushrooms, sliced (10-12 oz)
1 each large egg
1 Tbsp chicken soup powder
1 each puff pastry sheet (½ a package = 8½ oz.)
1 each egg yolk
1 tsp oil
4 Tbsp sesame seeds

Preparation steps:

Prepare the filling
  1. Saute the onions with 2 Tbsp oil in a non-stick pan until golden brown. About 9 minutes on a medium heat.
  2. Add mushrooms and continue to saute additional 7 minutes until the liquid of the mushrooms evaporates.
  3. Turn off the heat. Add the egg and soup powder and mix well.

Filling and baking
  1. Divide the puff pastry sheet into 3 parts.
  2. On a lightly floured surface, roll the puff pastry into a larger and thinner sheet, about 5" x 13½".
  3. Spoon 1/3 of the filling on each sheet. Fold the edges and then fold length wise. Press the edges. Each roll is about 2" x 11½".
  4. Arrange the 3 rolls on a baking sheet lined with parchment paper.
  5. Slightly poke the dough with a fork.
  6. Mix the egg yolk with oil. Brush the rolls and sprinkle the sesame seeds.
  7. Bake at 350F for 25-30 minutes until the rolls turn golden brown.
Picture of recipe

Take note!
  • Measurements:

    Large onion: 10-12 oz

    Puff pastry sheets -
    use the Pepperidge Farms brand
    The Puff pastry package is 1.1 lbs
    1 sheet = ½ a package (8½ oz / 245 gram)