Mushroom & Parmesan Bites

Method

1. Preheat oven to 180C. Lightly grease a 12 cup muffin tray with spray oil.
2. Cut your defrosted puff pastry into 3x ½ – 4 inch squares. Press the squares gently into the 12 muffin cups, then transfer the muffin tray to the freezer while you’re preparing the filling.
3. Heat a large pan over a medium-high heat. Melt the butter, then add in the diced onion, garlic, mushrooms, and thyme. Sauté until the vegetables are soft. If using, add the white wine and season with salt and pepper to taste.
4. Turn off the heat and transfer the mushroom mixture to a bowl to cool.
5. Mix the softened cream cheese and the parmesan in a bowl before adding the cooled mushroom mixture. Stir to combine.
6. Remove the muffin tray from the freezer. Evenly divide the cheesy mushroom mixture between the 12 puff pastry cups. Top each with a bit of extra parmesan.
7. Mix the egg with a splash of water. Using a pastry brush, brush mixture onto the exposed puff pastry. Bake in the oven until the puff pastry is golden brown and the filling is bubbling (around 20 mins).
8. Once done, remove tray from the oven. Allow bites to cool slightly before serving. Enjoy!