Mushroom and Cheese puff pastry

In a hot pan, melt butter with olive oil, add white and brown mushrooms, and sauté until soft.

Add onion, garlic, and thyme, season with salt and pepper, and cook over low heat until liquid evaporates.

Place puff pastry squares on a baking tray with parchment paper, score the edges, and prick the center with a fork.

Fill the centers with mushroom mixture, top with Emmental cheese, brush edges with beaten egg, and bake at 185°C for 18 minutes until golden.