I love making these little bites of goodness for any party. These are so tasty and they don't last very long. I simply make a dip using my favorite Cara Mia Artichoke Hearts and baby bella mushrooms but instead of serving it in a bowl with chips, I fill buttery puffed pastry! These little bites are savory and delicious!
Add butter to skillet and sauté mushrooms over medium heat for about 5 minutes until moisture is gone. Set aside.
In a medium bowl, mix mayonnaise, sour cream, artichoke hearts, and cheeses until well blended. Mix in mushrooms and set aside.
Roll out puffed pastry dough until smooth, making sure seams are closed. Cut each sheet of puff pastry into 3 equal strips. Cut each strip into 3 squares for a total of 6. Arrange pastry squares on baking pan 1-inch apart. Brush egg yolk all around the outside edge of each square.
Divide filling in the center of each square. Next fold pastry over filling by pulling up each side and pressing corners together to meet in center. Cover puffs and chill in freezer for about an hour.
When ready to bake, preheat oven to 400 degrees. Brush each pastry with remaining egg yolk. Bake until pastry is golden brown and puffed, about 25 minutes. Transfer to a wire rack; let puffs cool in pan for 10 minutes.