1 1/2 c. sliced mushrooms
2 tbsp. butter
2 c. chopped broccoli
1 (14 oz.) pkg. frozen puff pastry, thawed
1 c. grated Swiss cheese
1 egg, beaten
2 tbsp. milk

Preheat oven to 425 degrees. Saute mushrooms in butter over high heat until tender, about 3 minutes. Set aside. Cook broccoli in boiling, salted water until almost tender, drain and set aside.

Roll out puff pastry and cut into 4 inch squares. Place some of the mushrooms, broccoli and cheese on each square. Moisten the edges with water and fold diagonally. Pinch pastry edges to seal. Combine egg and milk. Brush over turnovers. Bake in oven 12-15 minutes or until golden brown. Serves 8.