More hors d'oeuvres

Sun dried tomato purses in phyllo pastry and mushrooms and sun dried tomatoes in puff pastry.

For the mushroom hors d'oeuvres...

Roll 1 sheet of frozen puff pastry to 10 by 15 inches rectangle. Cut lengthwise in 4 equal pieces. Then cut width wise into 6 even slices so you have ~ 2 1/2 inch squares.

Prepare the filling...

1 shallot

10 oz button mushrooms

Pulse in food processor, do not puree!

In a medium saucepan, heat 1 tbsp of oil and fry mushrooms and shallots until dry ~6-7 minutes. Add a little salt, and a dash of hot pepper sauce and 2 tbsp of minced sun dried tomatoes and 1/3 cup grated Parmesan cheese. Cool filling.

Place 1 tsp filling in centre of pastry. Beat 1 egg and dot the edges of the pastry with the egg. Pinch the corners together. Place on a cookie sheet lined with parchment paper. Brush the pastry with remaining egg wash and bake in a 425 F oven for 15 minutes or until golden brown. I freeze them and reheat for 6 minutes in a 350 F oven.