375 g packet frozen puff pastry, thawed
1egg, beaten lightly
1 tablespoon vegetable oil
2 cloves garlic, crushed
1 medium brown onion (150g), chopped finely
250g button mushrooms, chopped finely
1 tablespoon plain flour
2 tablespoons water
2 tablespoons finely chopped fresh chives
Roll pastry on floured surface to form 25cm x 35cm rectangle; cut in half lengthways to form two rectangles. Spread half of the filling over each rectangle. Fold long sides of each rectangle so they meet in the centre, brush along centre with some of the egg; fold in half, press lightly. Cover; refrigerate 30 minutes. Cut rolls into 1cm slices, place cut-side up on lightly oiled oven trays. Bake, uncovered, in moderately hot oven for about 12 minutes or until browned.
Filling Heat oil and butter in medium frying pan; cook garlic and onion, stirring, until onion is soft. Stir in mushrooms; cook, stirring, about 5 minutes or until mushrooms are soft. Add flour; cook, stirring , 1 minute. Gradually stir in the water; cook, stirring, until mixture boils and thickens. Remove from heat; cool. Stir in chives.