1 Use a knife to cut the pastry into square shapes, leaving 2 cm of space between each square.
2 Prepare the egg wash by whisking the egg and 1 tablespoon of water in a small bowl.
3 Let the pastry rest for 30 minutes in the fridge, and then cook for 20 minutes at 220 degrees.
4 Carefully remove the squares after taking out of the oven. Let them cool.
5 Dice AYTAÇ - CHICKEN SUJUK, mushrooms, carrots and green pepper.
6 Heat the butter and olive oil, add the vegetables and sauté until softened. Season with salt and ground black pepper.
7 Add flour and cook for 2 minutes at high heat.
8 Add cream and cook for an additional 1 minute. Remove from the heat.
9 Sauté AYTAÇ - CHICKEN SUJUK in a separate pan and stir in the vegetable mix.
10 Fill the pastries with the vegetable and AYTAÇ - CHICKEN SUJUK mix.
6 square sheets of puff pastry
1 tablespoon of butter
1 tablespoon of olive oil
100 grams of AYTAÇ - CHICKEN SUJUK
400 grams of mushroom
1 red bell pepper
Salt and ground black pepper
100 ml of cream
1 dessert spoon of flour
15 minutes preparation time
20 minutes cooking time