Open puff pastries with mushrooms, potatoes and cheese

Open puff pastry pies stuffed with mushrooms and potatoes - a super tasty and convenient baking option! For a brighter taste and aroma of mushrooms, add dried porcini mushrooms to the usual mushrooms, for satiety - potatoes, for juiciness and combination of the filling - cheese. Such pies-horns just melt in your mouth, without exaggeration!

Ingredients

• Puff pastry (yeast) - 250 g
• Dried mushrooms (I have white ones) - 40 g
• Champignons - 100 g
• Potatoes - 3 pcs.
• Bulb onion - 1 pc.
• Hard cheese - 50 g
• Egg - 1 pc.
• Vegetable oil - 2 tbsp. spoons
• Flour - 2 tbsp. spoons
• Salt - 1 pinch (to taste)
• Ground black pepper - 1 pinch (to taste)
• Fresh parsley (optional) - 1-2 branches + for serving

Directions

1. For the filling, you can use either dried mushrooms (you need 200 grams of them), or fresh ones (for example, champignons). I don't have a lot of dried mushrooms, and I compensate for their lack with champignons. Dried mushrooms have a richer taste and aroma, truly mushroom, and even one tablespoon of such mushrooms can completely change the taste of a dish.
2. Soak the dried mushrooms in cold water in advance - it will take 2-3 hours for them to swell.
3. Pour the dried mushrooms in a saucepan with 0.5 liters of drinking water and leave for 10 minutes, then drain the water and refill with a new one. Leave it on for 2 hours.
4. Wash the peeled potatoes thoroughly.
5. Boil 1-1.5 liters of water in a saucepan. Dip the potatoes in boiling water and cook until tender, 20 minutes over low heat.
6. Then remove the potatoes from the broth, cool completely and peel them.
7. Swollen mushrooms, without draining the water, put on fire and cook for 15-20 minutes, until tender.
8. Then drain the liquid into a separate container and strain the mushrooms. You won't need a fragrant mushroom broth in this recipe.
9. Peel the onions and chop finely.
10. Rinse the champignons and chop. Chop the boiled mushrooms finely.
11. Heat vegetable oil in a frying pan and fry the onion in it until transparent, 4-5 minutes over medium heat.
12. Add both types of mushrooms to the pan and fry everything together for another 7-8 minutes.
13. The liquid should evaporate and the mushrooms should be slightly fried. Turn off heat and cool mushroom filling.
14. Grate the cheese on a coarse grater.
15. Cut the potatoes into small cubes.
16. Combine cheese, mushrooms fried with onions and potato cubes in a deep bowl. Add salt and black pepper. Stir the ingredients.
17. If desired, you can add finely chopped fresh herbs to the filling.
18. Lightly dust the dough surface with flour.
19. Cut the puff pastry into strips 9-10 cm wide.
20. Roll each strip into a 0.5 cm thick layer and cut into 12-13 cm squares.
21. Swirl the egg in a bowl. Brush the egg over the surface of the dough using a cooking brush.
22. Place 2 tbsp. Diagonally across the square. tablespoons of cheese and mushroom filling.
23. Roll one free corner of the filling dough.
24. Cover the top with the opposite corner, hiding the filling in the horn.
25. Shape the remaining dough and filling into patties in the same way.
26. Cover the baking sheet with parchment. Place the shaped patties on a baking sheet. Lubricate the surface of the puff cones with a beaten egg and leave to "rest" while the oven heats up to 200 degrees.
27. Bake the puff cones in an oven preheated to 200 degrees for 15 minutes, until a light caramel color of the dough.
28. If desired, sprinkle ready-made puff pastries with mushrooms, potatoes and cheese with fresh herbs and serve while hot.
29. Help yourself, it's as tasty as it is beautiful!