ingredients
1 pound frozen puff pastry, thawed
1 raw egg
1 onion
1 ounce margarine
2 pounds mushrooms
2 cloves garlic clove
two tablespoons parsley, chopped
4 ounces dried wheat grains breadcrumbs
two tablespoons fresh lemon juice
salt and pepper
directions
Preheat the oven to 425 levels F.
Finely chop the onion and mushrooms and crush the garlic clove. Fry the onion within the margarine inside a large saucepan for ten minutes. Add some mushrooms and prepare for twenty to thirty minutes, until all of the liquid has evaporated.
Remove in the heat and add some garlic clove, parsley, breadcrumbs, fresh lemon juice, pepper and salt to taste. Permit the mixture to awesome.
Roll 1/three of the pastry right into a 6 x 12 " rectangle. Put on a baking sheet, spoon the mushroom mixture on the top (heaping up within the center) and brush the perimeters with water.
Roll the rest of the pastry right into a 9 x 12 " rectangle. Fold the pastry in two lengthwise making diagonal cuts to inside an inch approximately from the edges for any decorative finish. Ease the pastry on the top from the mushroom mixture and open outward to pay for.
Press the perimeters together and trim away any excess pastry. Brush using the egg yolk or margarine, and bake for half an hour until golden brown. Serve hot or warm.
