Mushrooms and buckwheat in puff pastry

A nice appetizer with a slightly unusual composition.

Preparation steps

Fry the diced bacon in oil. Add the finely chopped onion, stir until glazed, then add the sliced champignons to the leaves. Simmer until the mushroom liquid evaporates. Add salt and pepper and spices with marjoram if desired. Set aside to cool slightly.
Wash the buckwheat, pour water (finger over the contents), salt, and cook for about 5 minutes. Let it stand for a while (because it will strain and pick up water like rice).
Now beat the egg and mix with the mushrooms, and then add the cooked buckwheat, and mix everything, to get a uniform mass.
Take one sheet of puff pastry, coat it with noisy oil and put the mass on it, and wrap it - fold it and put it in a greased baking pan. Do the same with the other piece.
Whisk the egg with the cream and coat both pieces. Sprinkle with sesame seeds if desired. Put the oven for about 25-30 minutes at 180-200 * C. Slice when cool a bit.

Serving

Serve as an appetizer.

Ingredients

2 packspuff pastry (2 x 275 gr)
50 grbuckwheat
100 grbacon
250 grchampignons
2 largetablespoons of oil
1 largeonion
1egg
salt, pepper
marjoram(Optional)
For coating:
1 tbspcream
1 tbspnoisy oil
1 egg
1 tbspsesame (optional)

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