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How to Make Mushroom Puffs Method Preheat oven to 180°C (or 160°C fan forced). Meanwhile, in a large frypan, sauté the onions with the olive oil and butter until softened but not brown. Peal and mince the garlic and add to the onions. Add the mushrooms to the pan and cook for a couple of minutes. Add the ricotta cheese, thyme and the soy sauce to the mushrooms and gently mix together. Crumble your bread into breadcrumbs and add to the pan. Add salt and pepper to season and mix well. Remove from heat and allow mixture to cool. Remove pastry sheets, separate and leave on benchtop to defrost, while mixture is cooling. Using your pastry cutters (or other objects to cut the pastry), cut out 16 discs with each cutter. If you need to, roll together the scraps to make more pastry discs. Place the smaller discs onto baking paper-lined trays. Divide the mushroom mix between them, leaving a little edge of pastry without filling. Put a little of the whisked egg on the pastry edge. Top each one with the larger pastry disc and gently press the pastry around the filling (edge to edge). With a sharp knife, make a little slash on top of each one. Brush tops with some of the egg and bake in the oven for approximately 15 minutes or until they rise and look golden.