Mushroom Puffs

Ingredients

• 8 oz cream cheese softened
• 1 large eggs 
• 1 tablespoon spring onion finely chopped
• 0.3 teaspoon hot sauce 
• 8 oz mushrooms drained chopped canned
• 0.3 cup onion finely chopped
• 0.3 cup parmesan cheese grated
• 2 teaspoons pepper freshly ground
• 17.3 oz puff pastry frozen thawed

Equipment

• bowl
• baking sheet
• baking paper
• oven
• whisk
• stand mixer

Directions

1. Beat cream cheese at medium speed with a heavy-duty electric stand mixer until smooth. Stir in mushrooms and next 4 ingredients. Cover and chill 1 to 24 hours.
2. Preheat oven to 40
3. Whisk together egg and 1 Tbsp. water in a small bowl.
4. Roll 1 puff pastry sheet into a 16- x 10-inch rectangle on a lightly floured surface.
5. Cut pastry in half lengthwise.
6. Spread 1/2 cup cream cheese mixture down center of each rectangle; brush edges with egg mixture. Fold each pastry half lengthwise over filling, and pinch edges to seal.
7. Cut pastries into 10 pieces each, and place on a parchment paper-lined baking sheet. Repeat procedure with remaining puff pastry sheet, egg mixture, and cream cheese mixture.
8. Brush remaining egg mixture over tops of pastry pieces; sprinkle with pepper.
9. Bake at 400 for 20 to 25 minutes or until browned.
10. Serve immediately.
11. *2 (2-oz.) packages buttery garlic-and-herb spreadable cheese may be substituted.
12. Note: To make ahead, prepare recipe as directed through Step Freeze pieces on baking sheet until firm (about 1 hour), and transfer to zip-top plastic freezer bags. Freeze up to 1 month. To bake, place frozen puffs on parchment paper-lined baking sheets, and proceed as directed in Step