Mushroom Vol-au-Vents

Roll out the puff pastry to a thickness of 4 mm and cut out circles 5 cm in diameter.

Place half of the cut circles on a baking sheet lined with parchment paper and brush with beaten egg.

Make rings out of the second half by cutting out the center using a bottle cap.

Place the resulting rings on top of the solid circles, press down slightly, and place in an oven preheated to 200 degrees C.

Bake for about 20 minutes, then let the vol-au-vents cool completely.

For the filling, peel and finely chop the onion, and finely dice the mushrooms.

Sauté the onion in vegetable oil until translucent, add the mushrooms, and fry until all the liquid has evaporated.

Season with salt and pepper, add the minced garlic pressed through a garlic press, sprinkle with flour, and mix well.

Add the sour cream, stir, heat through for a couple of minutes, and let cool.