3 chicken cutlets
1 (17 1/4 oz.) pkg. puff pastry (2 sheets)
2 tbsp. oil
1 onion, diced
8 oz. mushrooms, chopped
2 tbsp. parsley
1/8 c. water
1 tsp. instant beef bouillon
Dash of pepper
1 tbsp. cornstarch
4 tbsp. water

Rinse and dry cutlets. Cut each cutlet in half. Saute onion in 2 tablespoons oil for 3 minutes. Add mushrooms and parsley and saute until mushrooms are cooked. Add beef bouillon, pepper and water.

Dissolve cornstarch in 4 tablespoons water and mix into mushroom mixture. Simmer until mixture thickens.

Roll out each puff pastry sheet thinly. Cut each sheet into 6 equal rectangles (reserving a one inch strip). Place chicken cutlet piece on a rectangle. Spoon tablespoon of mushroom mixture on top of chicken. Place another rectangle on top of the mushroom mixture and fold ends over to seal package.

Repeat with remaining rectangles and second sheet of pastry. Use reserved pastry strip to create decorations (such as leaves or flower) to place on top of rectangles. Brush with beaten egg yolk. Bake on parchment paper at 350 degrees for 1 hour or until browned. Serves 6.