8 (3 1/2 to 4-inch) squares puff pastry, purchased
1 egg, lightly beaten
2 tablespoons poppy seeds
2 tablespoons sesame seeds

1/2 cup butter
2 shallots, chopped
2 cloves garlic, chopped
1/2 cup crimini mushrooms, sliced
1/2 cup white or button mushrooms, sliced
1/2 cup shiitake mushrooms, sliced
1/2 cup oyster mushrooms
1 cup white wine
1/4 cup heavy cream
1/4 cup veal demi-glace
1 teaspoon chopped thyme
Salt and freshly ground black pepper

1/2 red bell pepper finely diced
1/3 cup chives, finely chopped

Preheat oven to 375°F.

Grease a baking sheet with butter.

Place pastry squares on baking sheet and brush with beaten egg. Sprinkle, diagonally, half one side with poppy seeds and the other half with sesame seeds. Bake for 15 minutes or until golden and puffed.

In a large sauté pan, over medium heat, melt butter. Add shallots and cook until translucent, about 3 minutes. Add garlic and mushrooms and sauté until liquid is almost evaporated. Season with salt and pepper. Remove mushrooms from pan, leaving the liquid.

Place pan back on the heat, add wine, cream, demi-glace and thyme; simmer for 4 minutes. Return mushrooms to pan and adjust seasoning.

Split pastry squares horizontally into top and bottom halves. Place on warmed plates. Spoon mushroom mixture on each bottom half and cover  with top half.

Garnish with bell peppers and chives.

Serves 4.

Making puff pastry dough is a rather complex undertaking, and will produce less than satisfactory results if the procedure is not followed exacty

The good news is there are a number of high quality frozen puff pastry products on the market today that eliminate the need to make a batch at home.

Frozen pastry sheets usually come folded in half and you need to thaw them completely to unfold. If you remove the sheet from the package, slightly spread apart the two halves and place on a baking sheet so it looks like a tent, the sheet will thaw without cracking down the center This way you will have a complete sheet instead oftwo broken halves.

*We would like to thank Royal Caribbean for giving us permission to post this recipe from their Savor RCCL International Cookbook

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