| Ingredients |
| |
| 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.) |
| |
|
flour |
| |
| 1 |
each |
egg yolk |
| 1 |
tsp |
oil |
| 4 |
Tbsp |
sesame seeds |
| |
|
| Preparation steps: |
Prepare the filling
- Saute the onions with 2 Tbsp oil in a non-stick pan until golden brown.
About 9 minutes on a medium heat.
- Add mushrooms and continue to saute additional 7 minutes until the liquid
of the mushrooms evaporates.
- Turn off the heat. Add the egg and soup powder and mix well.
Filling and baking
- Divide the puff pastry sheet into 3 parts.
- On a lightly floured surface, roll the puff pastry into a larger
and thinner sheet, about 5" x 13½".
- 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".
- Arrange the 3 rolls on a baking sheet lined with parchment paper.
- Slightly poke the dough with a fork.
- Mix the egg yolk with oil. Brush the rolls and sprinkle
the sesame seeds.
- Bake at 350F for 25-30 minutes until the rolls turn golden brown.
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