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Puff pastry baskets filled with mushrooms
4 servings40 min
Puff dough - 175 gr, Champignons - 175 gr, Butter - 25 gr, Garlic - 1 tooth, Sour cream - 4 tbsp, Wheat flour - 0.5 tsp, Chicken eggs - 1 pc., Salt - 0.5 tsp, Ground black pepper - to taste, Green onions - 20 gr
Defrost the puff dough and roll out a little. 
Cut out 10cm-diameter circles (or what kind of punch, glass you have, or you can make baskets square, hearts, etc. ) and transfer to a baking sheet lined with baking paper. 
Make smaller notches on dough blanks (here the diameter is 4. 5 cm) to the bottom. 
Brush the rings with a beaten egg without touching the middle and joint. Place in the oven, warmed to 180 degrees, for about 25 minutes, until golden. 
Wash and cut the mushrooms into a large cube. 
Peel and finely chop the onions. 
Melt the butter over a low heat and toast the onion until soft. 
Add the mushrooms. Stir-fry until juiced. Add the salt and pepper. 
Add garlic to the mushrooms and evaporate the liquid. 
Add sour cream, flour, mix, warm well. 
In ready-made baskets, wear the center. 
Fill the baskets with mushroom filling. 
Garnish with finely chopped spring onions and serve warm. Nice!