Sun-dried Tomato, Mushroom & Parmesan Puff Pockets

Directions

Preheat the oven to 425℉ (220℃) F. Finely chopped the shallot and mushrooms.

Heat the oil in a large skillet over medium high, add the chopped mushroom, shallots and salt, and sauté until all of the mushrooms’ liquid has been released and evaporated completely, 10 minutes, the mixture should start to brown and stick around the edges. Season with the hot sauce.

Remove from the heat, stir in the sun-dried tomatoes and Parmesan cheese, adjust the seasonings to taste.

Spread the filling evenly on a plate and chill in the freezer while you prepare the pastry. Roll the pastry sheet to a 10×15-inch rectangle on a lightly floured surface.

Prick the dough all over with a fork, and then cut it into four long strips, each 2½ inches wide.

Cut each of strips into six equal pieces, at the end you soul have twenty-four 2½ inch squares. Scoop a heaping teaspoon of the filling, put in the center of each square.

Dab each corner with a little of the beaten egg, then bring all four corners up to the center and pinch well to fuse them together.

You should have little square pouches, with some of the mushroom filling showing. Brush on the exteriors of the pockets with leftover egg.

Arrange the pockets on a nonstick baking sheet and bake until they’re puffed and deep golden on the sides and bottom and the pastry is no longer doughy, about 15 minutes, watch carefully, do not let urn..

Before serving, cool on a wire rack for about 5 minutes.