1 pkg. frozen puff pastry sheets
1 (6 oz.) can tuna
1 can cream of mushroom soup
1/4 c. finely chopped celery
1 lb. sliced mushrooms
2 tbsp. butter
2 eggs
1 tbsp. water

Preheat oven to 325 degrees. Thaw pastry sheets according to package directions. Filling: Mix 1 beaten egg, tuna, celery in bowl. Roll out pastry on a lightly floured board. Cut each sheet in to 6 pieces, place filling on 3 pieces, brush edges with egg wash (1 beaten egg and 1 tablespoon water). Seal with tines of fork, pierce top with fork for steam. Brush top with egg wash. Place on ungreased cookie sheet. Bake 20 to 25 minutes until golden brown. Spoon sauce over top. Yield: 6 servings. Saute: Saute mushrooms in butter, add soup and milk and cook until thickens.