Mushroom finger rolls

• Thaw the  frozen puff pastry sheets

To prepare the filling

• Clean and thinly slice the onion.
• Wipe the mushrooms with a wet cloth and slice them thin too.
• Heat a tsp of oil in a pan, add in the sliced onions, sprinkle  salt and allow them to sweat.
• Add in the mushrooms a little at a time allowing them to firm a crisper texture than steaming all together. Adding a little at a time is important because we are adding only very little oil and the mushrooms love to soak up a lot of oil.
• Once a semi dry texture is attained, add the tomato puree, ketchup. Saute well. Sprinkle on a bit of water and cover and cook for a few minutes.
• Sprinkle pepper, salt.and oregano. Mix well. Cook for two to three minutes.
• Take off the heat, add chopped basil leaves and set aside to cool

To assemble

• Pre heat the oven at 160 degrees for 10 minutes
• Make one and a half inch wide strips of the puff pastry sheet.
• Put one tbsp of the filling atone end off the strip and gently roll.
• Brush with oil on top. Place slightly apart on the baking tray
• Bake at 160, for approximately 15minutes. Till the tops turn golden.
• Remove and cool on a wire rack.
• Serve with cool tzatziki or cream cheese dip.