Cut the puff pastry into 9 squares and fold the edges up to make a barrier and poke with a fork.
3.
Beat the egg and brush it onto the pastries. Cook them until they are a golden brown.
4.
Mix the cream cheese, sour cream, egg, and parmesan.
5.
Add the oil and pressed garlic to a pan until cooked, then add the mushrooms, and stir them into the cheese mixture. Lightly fold the parsley into the mushrooms.
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