Express meat-stuffed pastries. Out‑of-this-world delicious

Mushrooms, onions, melt-in-your-mouth meat, and puff pastry make a dream combination! It would be best to try these tasty pastries during the upcoming Christmas holidays. Perfect as a side dish for red borscht soup, we wouldn't be surprised if they stole the spotlight.

Another factor making these pastries appealing is how quickly and easily they can be prepared. There's no need for tedious dough kneading. All you have to do is take the puff pastry, the meat from the soup, and transform it into a culinary marvel in no time. We anticipate your delight upon tasting these pastries. They've never disappointed anyone so far!

Ingredients:

• 1 package puff pastry,
• 8.8 oz  soup meat or pâté,
• 1 onion,
• 8 mushrooms,
• 0.4 cups of water,
• 1 egg,
• 1 tablespoon of oil,
• Salt and pepper to taste,
• Marjoram to taste.

Preparation:

1. Firstly, grind the soup meat. Clean the mushrooms (as peeling them would be a waste), then chop them and the onion into small pieces. Fry both ingredients with a small amount of oil until the onion becomes translucent and the mushrooms reduce in size.
2. Add the ground meat to the pan and about 0.4 cups of water, then season with salt, pepper, and marjoram. Let everything sauté for a while, and then remove from heat.
3. Cut the puff pastry into three long strips and beat the egg in a separate bowl.
4. Next, evenly distribute your filling along the longer edges of the pastry strips. Brush the pastry edges with the beaten egg and roll them up. Gently flatten the rolls with your hands and cut them into diamond shapes.
5. Finally, arrange the pastries on a baking sheet lined with parchment paper. Brush them again with the egg, sprinkle with marjoram, and bake for 12 minutes in an oven preheated to 392 degrees Fahrenheit. Enjoy your homemade Christmas pastries!