Puff pastry puffs with mushrooms and onions

Excellent aromatic homemade puff pastry with an incomparable filling of fried mushrooms and onions. What could be tastier? Puffs with champignons and onions are very easy to cook, and most importantly, they turn out

beautiful and look very appetizing that you definitely want to try them as soon as possible.

Cooking time: 40 minutes.

Before placing the baked goods in the oven, be sure to grease the puff pastries with egg yolk for ruddy, and add a mix of herbs for flavor.

Pre-defrost the finished puff pastry, about 40-50 minutes before baking. Peel the mushrooms, rinse in cold water and cut into small pieces.

Heat the oil in a skillet and fry the chopped mushrooms over low heat until they noticeably soften, about 6-8 minutes.

Peel the onion head, first divide it in half, cut into half rings, and then half rings into small cubes.

Place the onion in the pan with the mushrooms, add a small amount of salt, various herbs and ground black pepper. Stir and continue to fry the mushroom puff filling over medium heat until the moisture evaporates. Then, turn off the stove and let the frying cool slightly.

Meanwhile, divide the dough into even 2 pieces and roll each piece as thinly as possible.

After rolling out the dough, divide it into 2 long rectangular pieces, put the mushroom filling on one half, and make cuts on the other half.

Pull the empty half of the dough for the filling, fasten the edges of the product with your fingers and cut the dough along the edge with a special curly knife. Do the same for the second half of the dough.

Place the onion and champignon puffs on a greased baking sheet, brush the surface with egg yolk and transfer the baking sheet to the preheated oven. Bake the puff pastry pies at 200 degrees - 20-30 minutes, until the surface of the homemade baked goods is browned.

When the fragrant puff is ready, transfer the sheet with pastries from the oven, let cool for a short time and serve with sour cream for breakfast, lunch or dinner.