Ham And Mushroom Pastries
|Frozen puff pastry sheet||4 , thawed (Store-Bought)|
|Egg||1 , beaten|
|Ham||1⁄4 Pound, diced (110 Gram)|
|Onion||1 , chopped|
|Mushrooms||375 Milliliter, sliced (1 1/2 Cups)|
|Butter||30 Milliliter (2 Tablespoons)|
|Celery stick||1 , chopped|
|Chopped parsley||15 Milliliter (1 Tablespoon)|
|Tomato paste/Tomato puree||10 Milliliter (2 Teaspoon)|
Fry ham, onion and mushrooms in butter until onion is transparent.
Add celery, parsley, tomato puree and pepper.
Heat until liquid has evaporated.
Remove from heat and cool.
Cut pastry sheets into 9 rounds, using a 4 inch (10 cm) cutter.
Place 1 heaping tbsp (20 mL) of mixture on one half of each round.
Fold over pastry to form half-moon shape.
Press edges together to seal, and use tines of a fork to make crimped edge.
Brush with beaten egg.
Place pastries on baking sheet.
Bake at 425°F (220°C) for 15-20 minutes.