Pies of puff pastry with various fillings are nothing new, but envelopes are an absolutely different matter. And although they are in fact almost the same, they look differently. Besides, the taste, as it seems to me, is also much more enjoyable. More tender. Such envelopes can be served in a very interesting way and they are ideal for an outdoor meal with friends and family.
- PREP: 20 mins
- COOK: 25 mins
- READY IN: 60 mins
- 1 pack puff pastry
- 5 medium potatoes
- 2 large onions
- 200 grams dried mushrooms
- 100 grams cheese
- 1 bunch parsley
- 2 eggs
- salt and pepper to taste
- Soak dried mushrooms in boiling water, so that they soften.
- Boil the potatoes in their skins, clean them and cut into small cubes.
- Squeeze the mushrooms and fry them with the finely chopped onion until they are soft.
- Grate cheese on a large grater and mix with potatoes and mushrooms. Add salt and pepper to the mixture.
- Cut the thawed puff pastry into rectangles and lightly whisk the eggs. Warm up the oven up to 200C (395F) (with convection).
- Cover with egg the inside of the resulting rectangles. Put the filling on top and make an envelope.
- Repeat the operation with the remaining dough and put the envelopes onto a baking sheet.
- Cover all the envelopes with the remaining egg and put the baking sheet into the oven.
- In 15 minutes, or when the envelopes brown, pull out the pan from the oven and sprinkle the ready envelopes with greenery.