Vegetable puff pastries / Aumônières de légumes

When I was asked to bring individual vegetable puff pastries to a dinner I immediately thought of the 1980s, heavy cream, thick pastry and indigestion for a 2018 stomach, but this actually turned out to be surprisingly tasty and light. Can be served at room temperature or re-heated (if prepared in advance). I made one filling with white mushrooms, sliced white onion, a splash of sherry and parsley (sauté onions until translucent, add sliced mushrooms, salt & pepper, a bit of Harvey's Bristol Cream, then heavy cream and parsley to top it off) and one filling with spinach, onion, olives and feta (sauté onions until translucent, add spinach - even cubes of frozen fresh spinach as shown here - diced feta cheese and halved, pitted olives). Spread the puff pastry as thin as possible without breaking and cut out squares, put a spoon of the filling (the more it's had time to cool down, the easier to handle because it won't melt the dough), and close on the top like a little purse (aumônière) and brush with a beaten egg before baking in the oven at 200 C for approximately 20 minutes or until golden.