Savory Bouchees de Nantes

1.Preheat your oven to 200°C (390°F). Line a baking sheet with parchment paper.

2.In a large skillet, melt the butter over medium heat. Add the chopped onion and garlic, and sauté until the onion is translucent, about 3-4 minutes.

3.Add the chopped mushrooms to the skillet and cook until they release their moisture and become golden brown, about 5-7 minutes.

4.Reduce the heat to low and stir in the Gruyère cheese and cream cheese until melted and well combined.

5.Add the fresh thyme and parsley, and season with salt and pepper to taste. Stir well and remove from heat. Allow the mixture to cool slightly.

6.Roll out the puff pastry sheet on a lightly floured surface. Cut the pastry into 12 equal squares.

7.Place a spoonful of the mushroom and cheese mixture in the center of each pastry square.

8.Brush the edges of the pastry squares with the beaten egg. Fold each square into a triangle, pressing the edges to seal them well.

9.Place the filled pastries on the prepared baking sheet. Brush the tops with the remaining beaten egg.

10.Bake in the preheated oven for 15-20 minutes, or until the pastries are golden brown and puffed.

11.Remove from the oven and let them cool slightly on a wire rack before serving.