Ingredients

• 2 tbsp cottage cheese
• 1 roll puff pastry
• 1 cup mushrooms
• 2 eggs
• 1 sprig parsley
• 0.5 ml white wine
• Salt, pepper
• 1 egg yolk
• 1 tbsp butter

How it’s done

Delicious puff pastry pockets (filled); try the street food trend.

Dice the mushrooms and sauté in a little butter. Season with salt and pepper, add the white wine and allow to reduce slightly. Add the eggs. Add the chopped parsley. Mix with the cottage cheese and season to taste. Cut the puff pastry into circles approx. 10 cm in diameter. Place 1 tbsp of the filling on top and form into a doughnut. Pierce with a fork and brush with egg yolk. Bake at 180°C for 20 minutes.