Ham and Mushroom Pockets

For the ham and mushroom patties, finely dice the onion and sauté in 1 tablespoon of oil. Transfer to a bowl to cool. In the meantime, also finely dice the cleaned mushrooms and ham.

Sauté the mushrooms in the remaining oil. Let them cool down as well. Mix all ingredients and season with salt and pepper. Cut the cooled puff pastry into 6 rectangles of equal size.

Spread the ham-mushroom filling evenly on top and close the pockets. Press the edges together with a fork and carefully prick the pockets several times with a fork.

Bake the ham and mushroom pockets at 180 degrees in the oven for about 30 to 40 minutes until crispy brown.

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