Mushroom vol-au-vent

Instructions

• Chop the musrooms and saute them with butter for 5 min
• Add Pinar labneh, chopped parsley and seasoning then stir for 3 min
• Defrost Pinar puff pastry and cut each pastry sheet with round cookie cutter for the bottom sheet
• Fork the bottom pastry sheet making small holes and brush it with egg yolk
• For the upper pastry sheet, cut it with 2 sizes smaller cookie cutter and make a hole in the middle
• Place the upper sheet on top of bottom one.
• Bake the pastry sheets in 180C preheated oven for 15 minutes
• Fill the cooked vol-au-vent with the mushroom mix.