1 package of puff pastry
1 egg yolk
1 bag of rehydrated Porcinis
25 gr. of butter
100 ml. of fresh cream
chives, parsley, salt and pepper

– Unfold pastry, wet lightly then fold in two.
– Cut in four rectangles, spread with the beaten egg yolk.
With the tip of a knife, trace a smaller rectangle on every large rectangle, without cutting through the pastry.
– Preheat the oven at 350 F; place the pastries on the baking paper and cook for 10 minutes.
– Meanwhile, fry the Porcinis in butter. After 5 minutes, add salt, pepper, the cream and chives.
– Remove pastries from oven, open covers and stuff with preparation, sprinkle with chopped fresh parsley and replace covers.

Serve immediately.