Adapted from our friends over at Cookingwithmushrooms.com
See the original recipe here:
2 Tbs olive oil
1 cup mushrooms, finely diced
1 cup sausage (Italian, Country, Hot Country), cooked and crumbled into small pieces
1 cup tasty grated cheese
6 shallots, chopped
1 cup fresh breadcrumbs
1/4 cup flat leaf parsley, finely chopped
3 sheets ready rolled puff pastry, partially thawed
2 Tbs sesame seeds
Sweet chili sauce for dipping
Preheat oven to 400°. Line 2 baking sheets with baking/parchment paper.
In a large non-stick skillet over high heat, add oil and mushrooms and cook for 6 minutes (until all moisture evaporates) while stirring occasionally. Set aside to cool.
Drain excess moisture from mushrooms and transfer to a large bowl. Add sausage, cheese, shallots, 1 egg, breadcrumbs and parsley. Season with salt and pepper and mix until well combined.
Lightly whisk the remaining egg. Cut the pastry in half. Spoon sausage and mushroom mince mixture along one long edge. Brush the opposite edge of a pastry sheet with beaten egg and roll into form. Press pastry edges to secure. Repeat with the remaining mixture and pastry.
Brush the top each roll with beaten egg and sprinkle with sesame seeds. Cut each roll into 4 or 6 smaller ones and place onto baking trays, pastry seam side down. Bake for 18-20 minutes or until pastry is golden and cooked through.
Serve hot with sweet chili sauce.