Easy Mushroom Puffs

It is raining, it is 63 degrees, finally, and there are fresh baked oatmeal cookies to eat while I look through my Christmas Cookbooks from Southern Living. One of my most favorite ways to spend a day at home.

1 (8 oz) container garlic & herb cream cheese (ex: Philadelphia Swirls)

2 (4.5 oz) jars of mushrooms, drained (I will use fresh, which I will sauté in a little butter, after chopping the package of mushrooms and drain any liquid left over before adding to the onion, cheese mixture.)

1/2 cup chopped onion

1/4 cup grated Parmesan cheese

1 teas dried chives

1/4 teas teas hot sauce

1 large egg

1 tables water

Freshly grated pepper (optional)

Combine first 6 ingredients in a medium bowl, cover and chill 1 hour.

Roll 1 sheet puff pastry into a 16″x10″ rectangle. Cut pastry in half lengthwise.

Spread 1/4 of filling (that is about 1/2 cup) down center of each rectangle. Whisk together the egg and water. Brush egg mixture over edges of pasty. Fold pastry in half lengthwise over filling, sealing edges of pasty with a fork. Cut each pastry into 10 pieces and place on a parchment-lined baking sheet.

Repeat procedure with remaining sheet puff pastry and filling. Brush remaining egg wash over top of pastries and, if desired, sprinkle pepper over top, per your taste.

Bake at 400 for 15 min or until lightly browned. Yield: 40 puffs

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