Easy Mushroom Puffs

• 1 (8-ounce) container garlic-and-herb cream cheese (we tested with Philadelphia Swirls)
• 2 (4.5-ounce) jars sliced mushrooms, drained
• 1/2 cup chopped onion
• 1/4 cup grated Parmesan cheese
• 1 teaspoon dried chives
• 1/4 teaspoon hot sauce
• 1 (17.3-ounce) package frozen puff pastry sheets, thawed
• 1 large egg
• 1 tablespoon water
• Freshly ground pepper (optional)

1. Combine first 6 ingredients in a medium bowl; cover and chill 1 hour.
2. Roll 1 sheet puff pastry into a 16" x 10" rectangle. Cut pastry in half lengthwise. Spread one-fourth of filling (about 1/2 cup) down center of each rectangle. Whisk together egg and water, and brush edges of pastry with egg wash. Fold pastry in half lengthwise over filling; seal edges of pastry with a fork. Cut each pastry into 10 pieces, and place on a parchment-lined baking sheet.
3. Repeat procedure with remaining sheet puff pastry and filling. Brush remaining egg wash over top of pastries and, if desired, sprinkle with pepper.
4. Bake at 400u0b0 for 15 minutes or until lightly browned.
5. Make Ahead: Filling can be made up to 2 days ahead and chilled.

garlic, mushrooms, onion, parmesan cheese, chives, hot sauce, pastry sheets, egg, water, freshly ground pepper

Taken from www.myrecipes.com/recipe/easy-mushroom-puffs (may not work)