Hunter Bags

For the hunter’s pockets, sauté the chopped mushrooms in oil. Add the garlic, chives and crème frâiche and season with salt and pepper.

Let cool and roll out the puff pastry.

Place 1 tablespoon of mushroom filling in the center of each circle and fold up the sides. Whisk the egg yolk with 1 tablespoon of water and brush the pockets with it. Bake at approx. 180°C (top/bottom heat + preheated) for about 20 minutes.

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