Olive oil for frying
1 onion, diced
8 to 10 button mushrooms, chopped
2 cloves garlic, crushed
White pepper to taste
1 tbsp mayonnaise
2 sheets frozen puff pastry, defrosted
1 cup mozzarella cheese
1 egg, whisked for glazing
Salt to taste
Note, I added the flesh of 2 tomarillos to the mix after the garlic. Could alternatively add some sun-dried tomato strips.
METHOD
Pre-heat the oven to 180C fan forced.
Saute the onions in the oil in a wok or frying pan. When the onions begin to caremelise, add in the mushrooms and garlic and stir fry until the mushrooms are done.
Allow to cool, then add the mayonnaise and stir to mix.
Spread half the mixture on to one of the pastry squares, leaving a 3 cm border at one end. Cover with about 1/3 of the cheese. Roll the pastry and seal the edge with egg wash. Brush the resulting log with egg and sprinkle with salt.
Line a baking tray with baking paper. Cut the log into 6 slices and place them round side down on the baking paper, leaving room for the scrolls to expand.
Repeat with the 2nd pastry square and fillings. Place a pinch of cheese on top of each scroll.
Bake for 30 to 35 mins.
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