Vegetarian Pate' Chaude

Ingredients: 1 puff pastry recipe
2 cups homemade vegetarian pâté or store-bought
1/4 cup cooked young soy beans
1/4 cup carrots, chopped
2 dry shitake mushrooms soaked in water
1 king oyster mushroom, chopped
1/2 cup chopped leek, the white part
1 shallot, chopped
1 tbs olive oil
2 tbs soy sauce,
1 tsp salt
2 tsp black pepper

Directions:
To make filling:
In a sauté pan over medium heat, add oil. Sauté leaks, shallots until fragrant (about 5 minutes). Add shitake mushrooms, king oyster mushroom to this sauté mixture for a few minutes. Add carrots and young soy beans. Season with soy sauce, salt and black peeper . Remove from heat and let it cool.
In a bowl, mix pâté and mushrooms mixture until all is combined.

To assemble:
Unfold the puff pastry sheet onto lightly floured surface.

 Use a larger size biscuit cutter to cut the pastry into 10 or 11 pieces (each about 5 inches in diameter). The rest of the pastry dough uses the smaller size biscuit cutter to make 10 or 11 smaller pieces to cover the top.

Gather some left over pastry sheets cut them into 11 strips to wrap around the filling.
Each pâté chaude needs two pieces of pastry dough and 1 strip dough to wrap around. Fill 1 tbs of the filling onto the larger size of pastry.

wrap small strip of dough around the filling and top the filling with the smaller size of pastry.

 Brush with egg-wash on the top and around edges of the pâté chaude to seal the filling inside.

Continue in the same manner until all the pastry sheet is done. Bake in preheated oven set to 400° for 25 minutes or until the top is golden brown.